Lemon & Thyme Quail with Couscous Salad
Mediterranean
Type of Dish Main Course
Ingredients
- 4 Quails
- 15 g (1 Tbsp) honey
- 10 ml (2 tsp) soy sauce
- 20 ml (1½ Tbsp) sake
- 20 ml (1½ Tbsp) extra virgin olive oil
- 3 sprigs Fresh Thyme
- 1 clove Garlic (crushed)
- 1 lemon (zested)
- to taste sea salt
- to taste black pepper
- 1 coucous salad (recipe below)
Preparation
- Remove the backbone from the quail with butcher’s scissors or with a sharp knife. Marinade the quail for minimum 2 hours with honey, soy sauce, sake, olive oil, thyme, garlic and lemon zest.
- Color the quails for 2 to 3 minutes on a hot BBQ, then move them to the edge of the grill or raise the height of the grill to reduce the temperature and continue to cook fro about 8 minute depending on the size.
- when ready serve hot with couscous salad
- The process of removing the back bone from a bird is called to spachcock, if your not confident to do this, then you may be able to ask your butcher to do it for you. I recommend 150g sized quails for this recipe.
Further Information
Yield 4
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 40 minutes.
Couscous Salad
Ingredients
- 150 g (1/3 lb) couscous
- 1/2 lemon juiced
- 30 ml (2 Tbsp) extra virgin olive oil
- 1/2 Red Onion (cut into fine dice)
- 1/2 Red Bell Pepper (cut into fine dice)
- 1/2 Yellow Bell Pepper (cut into fine dice)
- 1/4 Cucumber (cut into fine dice)
- 25 g (2 Tbsp) Italian Parsley (Chopped)
- 25 g (2 Tbsp) Fresh Mint (Chopped)
- to taste sea salt
- to taste black pepper
- 150 ml Boiling Hot Water
Preparation
- Put the couscous in a large bowl. pour the boiling water over the couscous and immediately cover the bowl with cling film.
- Meanwhile prepare all the other ingredients. Leave the couscous to soften for 10 minutes, then with a fork stir the couscous to separate the granules. Allow the couscous to cool to room temperature and then add all the remaining ingredients. Refrigerate until ready to use.