Middle Eastern Quail & Couscous Salad with Garlic Sauce

Experience the vibrant flavors of the Middle East with this exquisite Middle Eastern Quail & Couscous Salad, accompanied by a luscious Garlic Sauce. Succulent quail breast fillets, rubbed with aromatic coriander salt, take center stage on a bed of fluffy couscous mixed with crisp vegetables and chickpeas. The indulgent garlic sauce adds a creamy and tangy dimension to this delightful dish, creating a truly satisfying and balanced culinary journey.

PREP 20 MINS (PLUS MARINATING TIME)

COOK 20 MINS

SERVES 4

INGREDIENTS:

Garlic Sauce:

• 1 egg yolk
• 5 garlic cloves, crushed
• Pinch of salt
• 1 tbs lemon juice
• 100ml vegetable oil

Coriander Salt:

• 2 tbs coriander seeds
• 1 tsp cumin seeds
• 1 tbs sea salt

Quail & Couscous Salad:

• 400g Quail Breast Fillets
• 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 tbs lemon juice
• 2 tbs olive oil, extra for brushing

INSTRUCTIONS:

Garlic Sauce:

1. In a food processor, combine the egg yolk, crushed garlic, pinch of salt, and lemon juice. Pulse the ingredients together. With the food processor running, slowly drizzle in the vegetable oil in a steady stream until a smooth and creamy mayonnaise-like sauce forms. Set the garlic sauce aside.

Coriander Salt:

1. Heat a dry frying pan over low heat. Add coriander seeds and cumin seeds, shaking the pan, until the spices become fragrant. This should take just a few minutes.
2. Transfer the toasted spices to a plate to cool completely. Once cooled, grind the spices along with sea salt to create a fine powder using a mortar and pestle or a spice grinder.

Quail & Couscous Salad:

1. Rub the prepared coriander salt all over the quail breast fillets, ensuring even coverage. Refrigerate the fillets, uncovered, for at least 1 hour to allow the flavors to infuse.
2. Place couscous into a bowl and pour the boiling water over it. Allow the couscous to stand for 5 minutes, then fluff it with a fork to separate the grains.
3. Stir in the diced cucumber, roma tomatoes, red onion, chickpeas, and chopped coriander leaves into the couscous mixture. Whisk together lemon juice and olive oil, season with salt and pepper, and then stir this dressing through the couscous salad until well combined.
4. Preheat a chargrill or barbecue plate over medium-high heat. Brush the quail breast fillets with olive oil and grill them for about 3 minutes per side or until they are cooked to your desired level of doneness.

To Serve:

1. Spoon the flavorful couscous salad onto serving plates. Top each portion with a beautifully grilled quail breast fillet.
2. To add a finishing touch of indulgence, place a dollop of the prepared garlic sauce onto each quail breast fillet.

Indulge in the captivating flavors of the Middle East with the Middle Eastern Quail & Couscous Salad, where succulent quail breast fillets meet a harmonious blend of vegetables and chickpeas. The aromatic coriander salt elevates the quail’s taste, while the garlic sauce provides a luxurious creaminess. This dish offers an enchanting and balanced culinary experience that embodies the essence of Middle Eastern cuisine. With each bite, you’ll embark on a culinary journey filled with exquisite textures and bold flavors, reminiscent of the region’s rich culinary heritage.