Roasted Quails with Moroccan Couscous Stuffing & Apricot Sauce
This dish has a wow factor that’s sure to impress! Packed with bold flavors and contrasting textures, it’s surprisingly easy to make yet elegant enough for a special occasion. The quails are roasted to golden perfection, infused with warm Moroccan-inspired spices, and stuffed with a vibrant couscous mixture featuring sweet raisins, citrus zest, and crunchy Cajun nuts.
Serve this at your next dinner party, and you’ll steal the spotlight! The delicate, juicy quail pairs beautifully with the silky apricot sauce, adding just the right balance of sweetness and tang.
Whether you’re hosting a festive gathering or simply treating yourself to a gourmet meal, this dish will make any occasion feel extraordinary.
Roasted Quails with Moroccan Couscous Stuffing & Apricot Sauce
Ingredients
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
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
Tips:
- 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.
Related: Stuffed Quail Legs
Related: Ricotta and Smoked Quails Egg Ravioli with Butternut Squash Velouté
Related: Homemade Moroccan Spice Blend
Related: Harira: Moroccan Chickpea & Tomato Soup
Related: One Pan Garlic Roasted Chicken Thighs w/ Potatoes
