Serves 2

Prep: 15 min

Cook: 35 min

Ingredients

1 onion 3 tbsp olive oil 2 quail 2 tsp ras al hanout (blend of herbs, spices) 1 lemon 150g couscous 1 chicken stock cube pinch of saffron stamens 400ml boiling water 4 tbsp pomegranate seeds 2 tbsp shelled pistachio nuts 1 tbsp finely chopped mint, coriander and flat leaf parsley

Method

Heat the oven to 200C/gas mark 6. Halve, peel and finely slice the onion. Place 1 tbsp olive oil in the middle of a small oven tray and make a bed with the onion. Mix 1tbsp olive oil with the ras al hanout and a squeeze of lemon. Smear it over the quails, putting any leftovers into the cavity. Place the birds together over the onions. Roast for 30 min, remove from the oven, cover loosely with foil to keep warm. Place the couscous in a bowl. Dissolve the stock cube and saffron in the boiling water. Set aside 150ml stock and pour the rest into the couscous with a squeeze of lemon and splash of olive oil. Cover and leave for 15 min to hydrate. Fork through the mixture, tip on to a platter and mix with the nuts, herbs and pomegranate seeds. Remove the birds and place them with the couscous. Add the reserved stock to the onions in the pan. Cook briskly to reduce and thicken then pour the sauce over the birds.

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