Grilled Quail with Saffron Couscous

  • serves 4
Christine Cushing
Christine Cushing

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

1 Rating
Directions for: Grilled Quail with Saffron Couscous


Grilled Quail

4 6 oz quail, backbone removed and flattened (four 168 g)

2 Tbsp pomegranate molasses (30 ml)

juice of 2 oranges

zest of 1/2 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 1/2 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


Grilled Quail

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.

2. Preheat grill to high and brush with oil.

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

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.


1. 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.

See more: Herbs, Rice/Grain, Poultry, Grill, Main, Dinner, Saute, Middle Eastern

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