Rhubarb & custard pie with butter crumble
Moyra Fraser's indulgent dessert is a great mix of two classic rhubarb puds.
Fruity couscous & spiced quail
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 150ml fresh orange juice
- 5 dried apricotsroughly chopped
- 100g couscous
- 1 small red onionthinly sliced into rings
- 2 tbsp red wine vinegar
- 1 large handful each flat-leaf parsleyand mint, chopped, plus a few extra mint leaves to serve
- 30g pine nutstoasted
- 2 quails(ask your butcher to spatchcock them)
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tbsp honey
Nutrition: per serving
- kcal635
- fat36g
- saturates6g
- carbs51g
- sugars24g
- fibre3g
- protein30g
- salt0.21glow
Method
step 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.
step 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.
