This is a great, quick summer dish and perfect for when you want to have dinner on the table in 30 minutes. Or try it as a no-fuss BBQ dish that is super impressive yet quick and easy to cook. It's great with a lightly pickled carrot salad.
Start by making the couscous salad. Remove the skin from the preserved lemon by cutting it into quarters, then removing the flesh and discarding it only keeping the skin, slicing it as thinly as possible. Place the chickpeas and stock in a saucepan and bring to the boil. In a bowl add couscous, raisins, apricots, ground cumin, ground coriander, salt and pepper then pour over the stock, chickpeas and melted butter. Stir the couscous then cover with cling film and set aside for 10 minutes.
Mean while split the quails down the spine. With the cut side facing down flatten the quail by pressing down with the palm of your hand until you hear the breast bone snap. Repeat with the remaining quails.
Turn on your BBQ to a medium heat, as it will take a little while to heat up. Next place all your quails in a bowl and add the oil and za’atar mix, lemon zest, salt and pepper. Rub the mix all over the quails making sure they are well coated.
Place your quails onto your BBQ and cook for 5 minutes on each side. Remove from heat and place in a tray, squeeze lemon juice over them then set aside covered with foil to rest for another 5 minutes.
Remove the cling film from the couscous and fluff it by running a folk through it, then add the pine nuts and fresh coriander.
To serve place the couscous salad on a brightly coloured plate and the quail on top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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