Middle Eastern Quail and Couscous Salad with Garlic Sauce

Middle Eastern Quail and Couscous Salad

Ingredients

Method

To make the coriander salt: Place spices into a dry frying pan and heat over a low heat, shaking pan, until just fragrant. Add salt and heat a further 1 - 2 minutes. Transfer to a plate and cool completely. Grind to a fine powder in a mortar and pestle or spice grinder. Rub into quail to cover evenly and refrigerate uncovered for 1 hour or until time permits
Couscous Salad: Place couscous into a bowl and pour over boiling water; stand for 5 minutes. Fluff couscous with a fork to separate the grains. Stir through chopped vegetables, chickpeas and herbs and mix well. Whisk lemon juice, oil and preserved lemon together and season with salt and pepper
Stir through salad.Heat a char-grill or barbecue plate over medium high heat; brush quail skin with oil and cook Breast Fillets for 3 minutes each side or cook to your liking
To serve, spoon couscous salad onto plates, top with quail and a dollop of the garlic sauce

Garlic Sauce

Ingredients

Method

To make the garlic sauce; place egg yolk, garlic, salt and lemon juice into a food processor and pulse. With the food processor running, add oil in a slow steady stream until a mayonnaise forms. Set aside