Roasted Quails with Moroccan Couscous Stuffing & Apricot Sauce

Name: Roasted Quails with Moroccan Couscous Stuffing & Apricot Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 5 h 5 min
Yield: 4 servings
Ingredients: 4 whole quails; ½ stick softened butter; 1 tsp harissa paste; 1 pinch of salt; 1 large onion; 3-4 oranges; 1 cup couscous; ½ cup water; ½ cup freshly squeezed orange juice; zest of 2 oranges; 1 tsp salt; 1 tbsp softened butter; 2 tbsp raisins; ½ cup cajun nuts; ½ cup dry apricots; 1 cup fresh clementine or orange juice; 1 tbsp honey; Juice of half lemon; 1 pinch of salt; 1 pinch of pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
5 hrs 5 mins
Servings
4 servings
Course
Main Course
Cuisine
Moroccan

Roasted Quails with Moroccan Couscous Stuffing & Apricot Sauce

Iris Warren

Report

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.

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Ingredients

Servings

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

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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

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.