Roasted Quails with Moroccan Couscous Stuffing & Apricot Sauce
These Roasted Quails with Moroccan Couscous Stuffing and Apricot Sauce are a flavorful and elegant dish, perfect for special occasions or a refined dinner. The quails are coated in a spiced harissa butter, then roasted to golden perfection over a fragrant bed of onions and clementines. Inside, they’re stuffed with fluffy couscous, enriched with raisins, zesty citrus, and crunchy Cajun nuts, creating a delightful contrast of textures and flavors.
Ingredients
For the quails:
- 4 whole quails (cleaned, insides removed)
- ½ stick softened butter
- 1 tsp harissa paste
- 1 pinch of salt
- 1 large onion sliced
- 3-4 oranges (or clementines) sliced
For the couscous:
- 1 cup couscous
- ½ cup water
- ½ cup freshly squeezed orange juice or clementines juice
- zest of 2 oranges
- 1 tsp salt
- 1 tbsp softened butter
- 2 tbsp raisins
- ½ cup cajun nuts
For the apricot sauce:
- ½ cup dry apricots (chopped)
- 1 cup fresh clementine or orange juice
- 1 tbsp honey
- Juice of half lemon
- 1 pinch of salt
- 1 pinch of pepper
Instructions
For the quails:
- Ensure the quails are cleaned by removing any insides if necessary. Rinse under cold running water, then pat dry with a kitchen towel. Be gentle, as quail skin is delicate.
- Season the quails inside and out with salt and pepper.
- In a small bowl, mix the softened butter, harissa paste, and salt until smooth.
- Rub this mixture all over the quails, coating them evenly. Place the quails on a tray and refrigerate while you prepare the couscous.
- Meanwhile prepare the couscous.
For the couscous:
- In a large bowl, combine couscous, salt, orange zest, butter, and raisins.
- Bring the water and orange juice to a boil, then pour over the couscous.
- Cover and let it sit for 15-20 minutes, or until the liquid is fully absorbed. Fluff with a fork before using.
- Meanwhile, place the Cajun nuts in a bowl, cover with water, and let soak for 1 hour.
- Drain the nuts, then roast them in a preheated 180°C (356°F) oven for 10 minutes. Roughly chop and mix into the couscous.
Prepare the baking dish:
- Butter a baking dish and spread the sliced onions and clementines evenly across the bottom.
- Remove the quails from the fridge and stuff each quail with half the couscous mixture, securing the opening with a toothpick to prevent the filling from falling out.
- Place the stuffed quails in the baking dish, breast-side up.
Roasting the Quails:
- Preheat the oven to 180°C (356°F).
- Roast the quails for 15-20 minutes, or until golden brown and cooked through (internal temperature should reach 74°C / 165°F).
Making the Apricot Sauce:
- Place the dried apricots in a bowl and cover with boiling water. Let soak for at least 4 hours (or overnight for best results) to remove any bitterness.
- Drain the apricots and transfer them to a saucepan. Add the clementine juice, honey, lemon juice, salt, and pepper.
- Bring to a gentle boil and simmer for 15 minutes, stirring occasionally.
- Blend until smooth, adding more clementine juice if needed for a silky, creamy consistency.
Assembly & Serving:
- Divide the remaining couscous among four plates.
- Place a roasted quail on top of each plate.
- Drizzle 1 tablespoon of apricot sauce over each quail.
- Serve immediately and enjoy!
Notes
Tips:
- Swap dried apricots for prunes for a different flavor twist.
- Substituting the quails: This recipe works beautifully with a whole roasted chicken—just double the couscous filling and adjust the roasting time accordingly.
- For extra moisture, baste the quails with their pan juices halfway through cooking.
Tried this recipe?Let us know how it was!