Name: Grilled Quail with Saffron Couscous
Yield: 4 servings
Ingredients: 4 6 oz quail, backbone removed and flattened (four 168 g); 2 Tbsp pomegranate molasses (30 ml); juice of 2 oranges; zest of ½ orange; 1 tsp minced ginger (5 ml); 2 clove garlic, minced; 1 Tbsp coriander seeds, crushed (15 ml); 1 Tbsp honey (15 ml); Coarse salt and freshly cracked black pepper, to taste; Vegetable oil, for grilling; 1 Tbsp olive oil (15 ml); 2 cup chicken stock (750 ml); juice of ½ lemon; 1 tsp saffron (5 ml); 2 cup couscous, quick cooking (500 ml); 1 small onion, chopped; 2 clove garlic, minced; 1 green onion, chopped; ½ tsp ground cumin (2 ml); ½ cup chopped dates (125 ml); 3 Tbsp mint (45 ml); Coarse salt and freshly cracked black pepper, to taste

YIELDS

4 servings

Make sure to remove the couscous from the heat right after you stir it into the liquid or it will be mushy.

Ingredients

Grilled Quail

4 6

oz quail, backbone removed and flattened (four 168 g)

Tbsp pomegranate molasses (30 ml)

juice of 2 oranges

zest of ½ orange

tsp minced ginger (5 ml)

clove garlic, minced

Tbsp coriander seeds, crushed (15 ml)

Tbsp honey (15 ml)

Coarse salt and freshly cracked black pepper, to taste

Vegetable oil, for grilling

Couscous

Tbsp olive oil (15 ml)

cup chicken stock (750 ml)

juice of ½ lemon

tsp saffron (5 ml)

cup couscous, quick cooking (500 ml)

small onion, chopped

clove garlic, minced

green onion, chopped

tsp ground cumin (2 ml)

cup chopped dates (125 ml)

Tbsp mint (45 ml)

Coarse salt and freshly cracked black pepper, to taste

Ingredient Substitution Guide

Directions

Step 1

Combine the pomegranate molasses, honey, orange juice, orange zest, ginger, garlic and coriander in a shallow baking dish or bowl. Add the quails and toss in marinade. Marinate quails for 30 minutes.

Step 2

Preheat grill to high and brush with oil.

Step 3

Remove quails from marinade. Pat dry. Season with salt and pepper.

Step 4

Grill quails skin side down for about 5 minutes. Flip and continue to grill for another 5 minutes or until quail is just cooked through. Be careful not to overcook or the meat will be tough. Serve with couscous.

Step 5

In medium saucepan, heat oil on medium. Add onions and garlic sauté for 2 minutes, until soft. Add cumin, saffron and chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and gently fold in dates, mint and green onions. Fluff with fork to prevent sticking.

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Grilled Quail with Saffron Couscous

Ingredients

Grilled Quail

Couscous

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