PREPARATION:

1. Bring chicken broth to a boil in medium saucepan over medium heat. Remove from heat; stir in couscous. Let stand, covered, 5 minutes. Transfer couscous to large bowl; fluff with fork and set aside.
2. In same saucepan, melt butter over medium heat. Add shallots and celery; cook, stirring frequently, until onion softens and begins to turn golden. Remove from heat; stir in raisins, dates, pine nuts, cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Add shallot mixture to couscous and stir until well incorporated. Let cool 10 minutes.
4. Preheat oven to 450°F. Spray 11X7-inch baking pan with nonstick cooking spray. Fill hens with stuffing; place on pan. Lightly coat outside of hens with olive oil; season with salt and pepper.
5. Roast hens 25 minutes. Reduce heat to 350° and continue to roast until hens are golden brown and juices run clear when pierced with a knife, about 25 minutes. Brush hens with marmalade during last 10 minutes of roasting. Transfer hens to large serving platter and garnish with orange slices, if desired.