Jewelled Couscous with Harissa & honey Glazed Quail

INGREDIENTS




Couscous

400g couscous



Boiling water

1 tablespoon olive oil

2 tablespoons toasted & chopped almonds

6 dried apricots, chopped

1 tablespoon chopped parsley

2 tablespoons coriander, chopped

4 small shaved radishes

2 tablespoons mint, chopped

1 small bunch of blanched baby spinach leaves

Seeds of 1 pomegranate

Salt & black pepper to taste





1. Put couscous in a large bowl, pour over enough boiling water to cover by 1cm. Cover with a lid and leave for 5 minutes.



2. Add olive oil and a pinch of salt and using a fork, fluff up the grains to separate.



3. Stir in the remaining ingredients and serve.



Glaze

8 boned out quail

1 tablespoon for frying

3 small cloves garlic, finely chopped

1 tblsp finely chopped fresh ginger

1 tsp ground cumin

1/2 tsp ground cinnamon

2 tsp harissa paste

1/4 cup (60 ml) honey

2 tsp tomato paste

2 tblsp lemon juice

1 tsp sea salt





Heat the tablespoon of oil in a large frying pan over low heat. Add the garlic and ginger to the pan and cook, stirring, for 30 seconds. Then stir in the cumin, cinnamon, harissa, honey, tomato paste, lemon juice and salt. Cook until the mixture starts to boil, then turn off the heat.

Brush both sides of the quail with glaze and sear in a griddle pan skin side down, when skin is crispy, turn over quail and keep brushing with glaze until cooked with meat still remaining pink.



After quail is cooked, slice down the centre and place on a healthy helping of the couscous and finish with some cumin yogurt & a sprinkle of sumac.