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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.


  • 3 tabs olive oil

  • 2 cloves garlic

  • .5 tabs fresh coriander

  • .5 teas cumin seeds

  • .5 teas paprika

  • 1 teas sea salt

  • Freshly gound black pepper

  • 4 quails

  • Cous cous salad

  • 2 tabs olive oil

  • 2 tabs lemon juice

  • Sea salt

  • Freshely ground black pepper

  • 125 g couscous cooked and cooled

  • 2 tomatoes skin removed and diced

  • .5 lebanese cucumber peeled and chopped into 1 cm dice

  • 2 shallots finely sliced

  • 2 tabs finely chopped fresh mint

  • 3 tabs finely chopped parsely

  • Chilli Mint Harissa

  • .5 cup roasted, peeled and chopped red capsicum

  • .5 cup roasted chopped tomatoes

  • .5 teas sugar

  • .5 teas sea salt

  • 3 red chillies chopped

  • 3 tabs olive oil

  • .25 cup finely chopped mint


  • 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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