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Moroccan Quail

Based on a Bill Grainger recipe, I love this quail dish served with couscous salad and chilli mint harissa.



  • 1.

    Grind the garlic, spices, salt and pepper with a mortar and pestle until a paste, then add olive oil. Place quails in a shallow dish and rub with the spice mix with this marinade of spices and oil. Leave overnight.

  • 2.

    Preheat oven to 220 degrees C. Heat an ovenproof frying pan over high heat until very hot. Sear the quails, skin side down in the pan for 2 minutes. Turn the quails over and cook for a further 2 minutes. Bake in the oven for 8 mins. Remove from the oven and leave in the pan for a further 10 minutes. Serve on couscous salad drizzled with harissa and pan juices.

  • 3.

    For the salad, whisk together the olive oil, lemon juice, salt and pepper. Place the couscous (fork it through to break it up), tomatoes, cucumber, shallots, mint and parsley in a bowl and mix well. Pour dressing over salad and mix again.

  • 4.

    For the harissa, combine all the ingredients, except the mint in a blender and blend until smooth. Pour into a bowl, and add chopped mint before serving.

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» Top Wine Matches For This Recipe

Andrew Graham

Merlot, Shiraz and Pinot Noir are the best wines to pair with Moroccan Quail.


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