Name: Fruity couscous & spiced quail
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 150ml fresh orange juice; 5 dried apricots roughly chopped; 100g couscous; 1 small red onion thinly sliced into rings; 2 tbsp red wine vinegar; 1 large handful each flat-leaf parsley and mint, chopped, plus a few extra mint leaves to serve; 30g pine nuts toasted; 2 quails (ask your butcher to spatchcock them); 2 tbsp olive oil; 1 tsp ground cinnamon; 1 tbsp honey

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Fruity couscous & spiced quail

Fruity couscous & spiced quail

Jennifer Joyce

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4 out of 5.1 ratingRate

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Ingredients

Nutrition

Units:

MetricUS

150ml fresh orange juice
5 dried apricots

roughly chopped
100g couscous
1 small red onion

thinly sliced into rings
2 tbsp red wine vinegar
1 large handful each flat-leaf parsley

and mint, chopped, plus a few extra mint leaves to serve
30g pine nuts

toasted
2 quails

(ask your butcher to spatchcock them)
2 tbsp olive oil
1 tsp ground cinnamon
1 tbsp honey

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Nutrition: per serving

kcal635
fat36g
saturates6g
carbs51g
sugars24g
fibre3g
protein30g
salt0.21g

low

Method

step 1

In a small saucepan, heat the orange juice and apricots until it boils. Remove from heat and take out 2 tbsp of juice for the dressing. Pour couscous into a bowl and pour the juice and apricot mix over, cover and let sit for 5 mins. In a bowl, mix the sliced onions in 1 tbsp of the vinegar and set aside. Fluff up the couscous with a fork until the lumps are broken up. Add the herbs and pine nuts.
step 2

Heat a barbecue or grill until very hot. Rub the quail with some oil. Season well, sprinkle over the cinnamon and drizzle with a little of the honey. Barbecue or grill the quail for 3-4 mins each side until crisp at the edges. Mix remaining olive oil with reserved orange juice, vinegar and honey. Season and mix well. Drain onions and toss into couscous. Serve the quail on the couscous with dressing poured over, scattered with mint leaves.

Recipe from Good Food magazine, August 2011

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A star rating of 4 out of 5.1 rating

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