Serving size: Serves 2
Cuisine type: African, Middle Eastern
Cooking time: Less than 60 minutes
Special options: Low cholesterol, Low fat
Course: Main
Favourite flavours: Pasta, Saucy

Moroccan quail with couscous

From the July 2006 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

½ teaspoon ground cumin
small pinch ground saffron (optional)
2 teaspoons grated fresh ginger
¼ teaspoon ground cinnamon
½ teaspoon mild paprika
1 ½ tablespoons extra virgin olive oil
1 tablespoon chopped French shallots
4 quails
½ cup (125ml) plain yoghurt
small bunch coriander, coarsely chopped
couscous with raisins
1 small red onion, finely chopped
2 teaspoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/3 cup raisins
1/3 cup couscous
½ cup (125ml) boiling water

METHOD

Combine cumin, saffron (if using), ginger, cinnamon, paprika, oil and shallots in
a large bowl and season to taste with salt and pepper. Cut either side of quails’ backbones, remove, then press hard on the quails to flatten them. Add quails to bowl and rub spice mixture into skin. Stand as long as possible, preferably overnight.

Preheat grill and position rack about 10cm from heat. Grill quail for 10-15 minutes or until cooked through, turning once.

Combine yoghurt and coriander in a bowl and mix well.

To make couscous, combine onion and oil in a small pan and cook for about 5 minutes or until soft. Add vinegar and raisins and cook for a further 1 minute. Remove pan from heat and stir in couscous and boiling water, then season to taste with salt and pepper. Cover pan and stand for 5 minutes. Fluff the couscous with a fork before serving.

Arrange couscous on heated plates, top with 1 or 2 quails, depending on appetite, and drizzle with yoghurt sauce.