Ingredients:

  • 4 whole quails (approximately 6-8 oz each)
  • 2 tablespoons olive oil (30 mL)
  • 2 teaspoons salt (10 g)
  • 1 teaspoon black pepper (5 g)
  • 1 tablespoon fresh rosemary, finely chopped (15 g)
  • 1 lemon, zested and juiced
  • 1 cup couscous (170 g)
  • 1 ½ cups chicken broth (360 mL)
  • ½ cup dried apricots, chopped (80 g)
  • ½ cup almonds, slivered (70 g)
  • 1 apple, diced
  • ¼ cup fresh mint, chopped (10 g)
  • 2 tablespoons honey (30 mL)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). In a small bowl, combine olive oil, salt, pepper, rosemary, lemon zest, and juice. Rub the mixture all over the quails.
  2. Place the quails breast-side up in a roasting pan. Roast in the preheated oven for 25-30 minutes, or until juices run clear and internal temperature reaches 165°F (75°C).
  3. In a small saucepan, bring chicken broth to a boil. Add couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and mix in dried apricots, almonds, diced apple, fresh mint, and honey. Season with salt and pepper.
  4. Serve roasted quail over a bed of fruity couscous. Garnish with additional mint if desired.