Preheat oven to 375 degrees F. In a small saucepan combine chicken broth and orange juice (set peel aside); bring to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Stir in orange peel, dried cranberries or currants, and ginger; set aside.
Rinse hens; pat dry. Season cavities lightly with salt. Lightly stuff hens with couscous mixture. Pull neck skin, if present, to back of each hen. Twist wing tips under back, holding skin in place. Tie legs to tail.
Place hens, breast side up, on a rack in a shallow roasting pan. Brush with oil; spread garlic over birds. Cover loosely with foil. Roast for 30 minutes. Uncover; roast for 1 to 1-1/4 hours more or until tender and no longer pink. Garnish the game hens with orange wedges, if desired. Makes 4 servings.