Middle Eastern Quail and Couscous Salad- 1 cup couscous
- 1 cup boiling water
- 1 lebanese cucumber, seeds removed and diced
- 2 roma tomatoes, diced
- 1/2 small red onion, diced
- 1 x 400g can chickpeas, rinsed and drained
- 1/2 cup chopped coriander leaves
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
- coriander salt: 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon sea salt
- 400g Quail Breast Fillets
- oil for brushing
Garlic Sauce- 1 egg yolk
- 5 cloves garlic, crushed
- pinch salt
- 1 tablespoon lemon juice
- 100ml vegetable oil
| Middle Eastern Quail and Couscous Salad- 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- 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
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