recipes
Marinated quail with couscous
Serves: 2
Ingredients
- 1 packet couscous (Sammy`s)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp raisins
- Zest and juice of a lemon
- 1 tsp mixed ground cumin and coriander
- Toasted pine nuts
- 1 tbsp dried apricots, finely sliced
- 1 small can of chickpeas
- Fresh coriander
- 4 whole quails
Method
Measure the quantity of liquid according to the packet instructions of the couscous and bring to the boil. In a bowl add the couscous to the raisins, apricots, chick peas and melted butter. Pour over the hot stock, cover with cling film and set aside for 10 minutes. Meanwhile, split the quails down the spine. Place cut side facing down on a chopping board and flatten by pressing down with the palm of your hand to snap the bone on the breast. Rub the quails with the olive oil, lemon zest, ground spices, salt & pepper. Grill the quails for 5 minutes on each side; pour on the lemon juice, sprinkle with coriander, cover and set aside. Fluff the couscous with a fork and sprinkle with the pine nuts and coriander. To serve, place the couscous on a serving plate and place the quails on top.
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