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Receta Grilled Quail With Saffron Couscous

by Global Cookbook

Ingredientes

4 x 6 ounce quail, backbone removed and flattened (four 168 g) 2 Tbsp. pomegranate molasses (30 ml) 1 x juice of 2 oranges 1 x zest of 1/2 orange 1 tsp chopped ginger (5 ml) 2 clv garlic, chopped 1 Tbsp. coriander seeds, crushed (15 ml) 1 Tbsp. honey (15 ml) Coarse salt and freshly cracked black pepper, to taste Vegetable oil, for grilling 1 Tbsp. extra virgin olive oil (15 ml) 2 c. chicken stock (750 ml)

1 x juice of 1/2 lemon 1 tsp saffron (5 ml) 2 c. couscous, quick cooking (500 ml) 1 x small onion, minced 2 clv garlic, chopped 1 x green onion, minced 1/2 tsp grnd cumin (2 ml) 1/2 c. minced dates (125 ml) 3 Tbsp. mint (45 ml)

Direcciones

1. Coarse salt and freshly cracked black pepper, to taste
2. Combine the pomegranate molasses, honey, orange juice, orange zest, ginger, garlic and coriander in a shallow baking dish or possibly bowl. Add in the quails and toss in marinade. Marinate quails for 30 min.
3. Preheat grill to high and brush with oil.
4. Remove quails from marinade. Pat dry. Season with salt and pepper.
5. Grill quails skin side down for about 5 min. Flip and continue to grill for another 5 min or possibly till quail is just cooked through. Be careful not to overcook or possibly the meat will be tough. Serve with couscous.
6. In medium saucepan, heat oil on medium. Add in onions and garlic saute/fry for 2 min, till soft. Add in cumin, saffron and chicken stock and lemon juice. Bring to a boil. Add in couscous and stir. Cover and remove from heat. Let stand for 5 min. Remove lid and gently mix in dates, mint and green onions. Fluff with fork to prevent sticking.
7. Make sure to remove the couscous from the heat right after you stir it into the liquid or possibly it will be mushy.

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