Quail with Israeli Couscous
Preparation time: quail are best marinated overnight, but 4 hours will work. Barring that, an hour. Cooking time is about 20 minutes. Couscous takes about 15 minutes to cook.
Adapted from Ottolenghi by Yotam Ottolenghi
serves 2-3 adults or 2 adults with leftovers for lunch the next day.
For the quail:
6 bone-in quail
2 (scant) tablespoons cumin seed
1 tablespoon coriander seed
1 tablespoon fennel seed
1/2 tablespoon sweet paprika
1 tablespoon turmeric (see note)
10 cardamom pods
1 teaspoon kosher salt or fine sea salt
4 garlic cloves, peeled (or less, if you prefer)
3/4 cup olive oil
For the couscous:
1 cup Israeli couscous (see note)
1 1/4 cups water
Olive oil for the pan
1 medium lemon, juiced and peel finely minced (peel the lemon first)
1 small garlic clove, peeled and minced
1 scallion, trimmed and thinly sliced
a smattering of dried chile pepper
salt and pepper, to taste
fresh parsley leaves (about 2 ounces, if you must measure)
Additional olive oil, to taste
Optional additions:
preserved lemon, minced (instead of fresh lemon)
cumin
fresh hot pepper
cilantro
For the quail:
Prepare the marinade. Do this 24 hours ahead if possible. If not, 4 hours will work. An hour is better than nothing.
You’ll need a large bowl and either a spice grinder you never use for coffee, a small food processor, or a deep mortar and pestle.
Grind or process the cumin, coriander, fennel, paprika, turmeric cardamom pods (whole) salt, and garlic until you have a paste. If you use a coffee grinder, prepare for some noise.
Pour spice mixture into the large bowl. Add the olive oil and whisk to combine.
Rinse the quail, plucking any errant feathers. Pat dry and add to the bowl.
With very clean hands, massage the marinade into the birds, making sure you get the cavities and around the wingtips. Wash your hands, cover the bowl with plastic wrap or foil, and refrigerate, ideally overnight.
An hour before you plan to cook the birds, bring them out to come to room temperature. Preheat the oven to 425F. I cook the quail in a large Pyrex baker lined with foil for ease of clean-up.
While the quail comes to room temperature and the oven preheats, prepare the couscous. You can also do this while the quail cooks–up to you.
Pour about 1 tablespoon olive oil in a 4-quart lidded saucepan. Place on medium heat.
Add the lemon peel, scallion, and garlic and cook over low heat for about a minute. Add the couscous and water. Bring to a boil, then turn heat to lowest setting and cover pot with a lid. The water will completely absorb within 5-8 minutes. Give the grain a stir and add the lemon juice, parsley, salt, pepper, chile pepper, olive oil, or your optional ingredients. Turn off the heat and keep covered.
Put quail in the oven. Cook for about 20 minutes; they’re done when leg wiggles easily and breast meat is completely cooked. You don’t want a rare bird.
You can serve the birds whole, or scissor them in half for a nicer presentation. Give the couscous a good stir and taste for seasoning: you may wish to add more lemon juice or olive oil. A green salad is nice but not necessary.
Leftovers keep refrigerated 2 days. Quail may be frozen, well-wrapped, but couscous will become mush.
Notes: I am able to purchase frozen quail in packages of six. If you live near as Asian market, buy your quail there: they’ll be far cheaper than the same package sold at the upscale market a block away.
Turmeric stains. Don’t use your finest white dishtowels or wear your nicest clothing while prepping this dish. If you care about your manicure, wear gloves. It will also stain your spatulas.
I use Bob’s Red Mill Israeli Couscous. Feel free to substitute another brand.