Quail with couscous
Instructions:
- Remove any remaining feathers from the quails.
- Use strong kitchen scissors or poultry shears to cut off the wing tips.
- Use the scissors or shears to cut through the back of each quail.
- Open the quails, then clean the insides. Rinse with cold water and pat dry with paper towels.
- Put the quails in a roasting pan, season with salt, pepper, and two-thirds of the ras el hanout. Chill for 1 hour.
- Pour the chicken stock into a saucepan and bring to a boil. Heat the broiler to medium. Pick the mint leaves from the stems and shred finely.
- Scatter the mint over the quails.
- Drizzle with the honey and the first quantity of oil.
- Broil the quails for 4 minutes, turning from time to time, until golden and juicy. Keep them warm under aluminium foil.
- Meanwhile, heat the second quantity of oil in a wide pan, then add the pine nuts. Cook over low heat for 5 minutes, stirring often, until golden.
- Add the raisins to the pine nuts and stir for 30 seconds. Add the couscous and cook for 1 minute.
- Add the spinach and remaining ras el hanout and pour in the chicken stock. Cover the pan, remove from the heat and let the couscous absorb the stock.
- Stir the couscous to separate the grains.
- Spoon the couscous onto a serving dish, then top with the quails. Finish with the finely grated zest and the juice of the lemon.