Fruity couscous & spiced quail

• fresh orange juice↗150ml 150ml
• dried apricots↗5 5

  roughly chopped

• couscous↗100g 100g
• small red onion↗1 1

  thinly sliced into rings

• red wine vinegar↗2 tbsp 2 tbsp
• large handful each flat-leaf parsley1 1

  and mint, chopped, plus a few extra mint leaves to serve

• pine nuts↗30g 30g

  toasted

• quails↗2 2

  (ask your butcher to spatchcock them)

• olive oil↗2 tbsp 2 tbsp
• ground cinnamon↗1 tsp 1 tsp
• honey↗1 tbsp 1 tbsp

Step-by-step instructions

1. 1

   In a small saucepan, heat the orange juice and apricots until it boils. Remove from heat and take out 2 tbsp of juice for the dressing. Pour couscous into a bowl and pour the juice and apricot mix over, cover and let sit for 5 mins. In a bowl, mix the sliced onions in 1 tbsp of the vinegar and set aside. Fluff up the couscous with a fork until the lumps are broken up. Add the herbs and pine nuts.

2. 2

   Heat a barbecue or grill until very hot. Rub the quail with some oil. Season well, sprinkle over the cinnamon and drizzle with a little of the honey. Barbecue or grill the quail for 3-4 mins each side until crisp at the edges. Mix remaining olive oil with reserved orange juice, vinegar and honey. Season and mix well. Drain onions and toss into couscous. Serve the quail on the couscous with dressing poured over, scattered with mint leaves.