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Fruity couscous & spiced quail

Tired of chicken? Try this spatchcock quail recipe when you want to treat someone special

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 635
  • Carbohydrates 51
  • Saturated Fat 6
  • Sugar 24
  • Protein 30
  • Fat 36
  • Fibre 3
  • Salt 0.21

Nutrition per serving

  • Calories 635
  • Carbohydrates 51
  • Saturated Fat 6
  • Sugar 24
  • Protein 30
  • Fat 36
  • Fibre 3
  • Salt 0.21

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

Method

  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.

  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.

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