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.
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.