Grilled Quail with Apricot Couscous

Recipe summary

Preparation time:
Cooking time:
Yield: 4

Ingredients

Grilled Quail

• 4 quail, spatchcocked (backbone removed and breast bone broken so it lies flat)
• 3 tablespoons honey (45 ml)
• 2 tablespoons orange juice (30 ml)
• 2 tablespoons lime juice (30 ml)
• 1 tablespoon sherry (15 ml)
• 1 teaspoon minced ginger (5 ml)
• 2 cloves garlic, minced
• 1 teaspoon coriander seeds (5 ml)
• 1 teaspoon cumin seeds (5 ml)
• 2 tablespoons chopped fresh mint (30 ml)
• Coarse salt and freshly cracked black pepper

Couscous

• 1 tablespoon butter (15 ml)
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 2 cups chicken stock or water (500 ml)
• 2 tablespoons lemon juice (30 ml)
• 1 teaspoon ground cumin (5 ml)
• 1/4 cup dried currants (60 ml)
• 1/2 cup dried apricots (125 ml)
• 2 cups couscous, quick cooking (500 ml)
• 1 green onion, chopped
• 2 tablespoons mint, chopped (30 ml)
• 2 tablespoons parsley (30 ml)
• Coarse salt and freshly ground black pepper