Quail with Couscous

Lemon & Thyme Quail with Couscous Salad


Type of Dish Main Course


  • 4 Quails
  • 15 g (1 Tbsp) honey
  • 10 ml (2 tsp) soy sauce
  • 20 ml (1½ Tbsp) sake
  • 20 ml (1½ Tbsp) extra virgin olive oil
  • 3 sprigs Fresh Thyme
  • 1 clove Garlic (crushed)
  • 1 lemon (zested)
  • to taste sea salt
  • to taste black pepper
  • 1 coucous salad (recipe below)


  1. Remove the backbone from the quail with butcher’s scissors or with a sharp knife. Marinade the quail for minimum 2 hours with honey, soy sauce, sake, olive oil, thyme, garlic and lemon zest.
  2. Color the quails for 2 to 3 minutes on a hot BBQ, then move them to the edge of the grill or raise the height of the grill to reduce the temperature and continue to cook fro about 8 minute depending on the size.
  3. when ready serve hot with couscous salad
  4. The process of removing the back bone from a bird is called to spachcock, if your not confident to do this, then you may be able to ask your butcher to do it for you. I recommend 150g sized quails for this recipe.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 40 minutes.

Couscous Salad


  • 150 g (1/3 lb) couscous
  • 1/2 lemon juiced
  • 30 ml (2 Tbsp) extra virgin olive oil
  • 1/2 Red Onion (cut into fine dice)
  • 1/2 Red Bell Pepper (cut into fine dice)
  • 1/2 Yellow Bell Pepper (cut into fine dice)
  • 1/4 Cucumber (cut into fine dice)
  • 25 g (2 Tbsp) Italian Parsley (Chopped)
  • 25 g (2 Tbsp) Fresh Mint (Chopped)
  • to taste sea salt
  • to taste black pepper
  • 150 ml Boiling Hot Water


  1. Put the couscous in a large bowl. pour the boiling water over the couscous and immediately cover the bowl with cling film.
  2. Meanwhile prepare all the other ingredients. Leave the couscous to soften for 10 minutes, then with a fork stir the couscous to separate the granules. Allow the couscous to cool to room temperature and then add all the remaining ingredients. Refrigerate until ready to use.
5 votes
1 2 3 4 5