Fruity couscous & spiced quail

Fruity couscous & spiced quail

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(1 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2
Tired of chicken? Try this spatchcock quail recipe when you want to treat someone special

Nutrition and extra info

Nutrition: per serving

  • kcal635
  • fat36g
  • saturates6g
  • carbs51g
  • sugars24g
  • fibre3g
  • protein30g
  • salt0.21g
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  • 150ml fresh orange juice
  • 5 dried apricots, roughly chopped



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 100g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 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)



    Originally native to the Middle East, quail are now found across Europe. It's a small bird,…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  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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