← All recipes

🍽️ Festive Quail with Couscous

881 kcal · 30 min · 4 servings

Ingredients

• 4 quails (ready for cooking)
• salt
• pepper (from the mill)
• vegetable oil (for the roasting pan)
• 200 g couscous (instant)
• 1 pinch ground saffron
• 1 tsp curry powder (Indian)
• 400 ml vegetable broth
• 2 pomegranates
• 2 tbsp honey
• 2 tbsp dark balsamic vinegar
• edible gold leaf (for decoration)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Thoroughly wash the quails inside and out.
3. 3. Season the quails with salt and pepper.
4. 4. Tie the quails securely with kitchen twine to keep their shape.
5. 5. Place the quails breast-side down in an oiled casserole dish.
6. 6. Roast the quails in the preheated oven for 35 to 40 minutes.
7. 7. Turn the quails over after half the cooking time.
8. 8. Baste the quails occasionally with the pan juices during roasting.
9. 9. Place the couscous in a bowl.
10. 10. Mix the couscous with saffron and curry powder.
11. 11. Bring the broth to a boil.
12. 12. Pour the boiling broth over the couscous.
13. 13. Let the couscous swell for approx. 10 minutes.
14. 14. Fluff the couscous occasionally with a fork.
15. 15. Halve the pomegranates.
16. 16. Carefully loosen the pomegranate seeds with a teaspoon.
17. 17. Mix the honey with the balsamic vinegar.
18. 18. Brush the quails with the honey-balsamic mixture in the last 5 minutes.
19. 19. Season the couscous with salt and pepper to taste.
20. 20. Mix the couscous with the pomegranate seeds.
21. 21. Plate the couscous on plates.
22. 22. Top each plate with one quail.
23. 23. Decorate the quail with gold leaf.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 881
• Protein: 118 g · Fett/Fat: 23 g · Carbs: 49 g