Middle Eastern Quail

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Middle Eastern Quail
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Health Score:
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
Ingredients
vegetable oil (for the roasting tin)
4 Quail (ready to cook)
1 ¼ cups Couscous (instant)
Saffron
1 tsp Curry powder
1 cup vegetable stock
2 Tbsps honey
2 Tbsps balsamic vinegar
2 pomegranates (seeds only)
Gold leaf (to decorate)
How healthy are the main ingredients?
honeypomegranate

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and oil a roasting tin.
2.
Season the quails with salt and ground black pepper and tie into shape with kitchen string. Place breast-side down in the roasting tin and roast in the oven for 35-40 minutes; turn halfway through the cooking time and baste from time to time with the cooking juices.
3.
Meanwhile, put the couscous in a bowl and mix with a pinch of saffron and the curry powder. Bring the stock to the boil, pour over the couscous and leave to soak for around 10 minutes, loosening with a fork from time to time.
4.
Mix together the honey and the balsamic vinegar and brush over the quails for the last 5 minutes of cooking time.
5.
Season the couscous to taste with salt and ground black pepper and mix through the pomegranate seeds. Arrange on plates and top each one with a quail. Decorate the quails with gold leaf and serve.