Couscous Stuffed Quail- best served on a bed of roasted vegetables
Couscous Stuffed Quail
Best served on a bed of roasted vegetables
- 180ml couscous
- 2 cloves garlic, crushed
- 6 fresh dates, pitted and roughly chopped
- 50g almonds, roughly chopped
- finely grated zest and juice of 1 orange
- 2ml saffron threads
- 250ml boiling water
- 30ml fresh mint, chopped
- 50ml fresh parsley, chopped
- 4 large marinated quails
1. Place couscous in a bowl with garlic, dates, almonds, orange zest and juice. Soak saffron threads in measured boiling
water for 2 minutes before pouring water over couscous. Stir to combine, then cove bowl with plastic wrap and leave
couscous to gently steam for 10 minutes.
2. Remove covering and fluff up couscous with a fork to separate grains before stirring in the herbs and seasoning well
with salt and pepper. Set aside to cool completely.
3. Pre-heat the oven to 190˚C. Prepare the quail by rinsing and drying inside and out with paper towels. Stuff couscous
mixture firmly into the cavity of the quail and tie the legs together with ovenproof string.
4. Place quail breast-side up in a roasting pan. Brush skin with a little garlic, avocado oil and season with salt and
pepper. Roast for 15 minutes until the juices run clear when a small knife is inserted into the thigh meat. Rest for 3
minutes before carving to serve with cinnamon, star anise and roasted vegetables.