Dukkah quail with Moroccan style cous cous

METHOD

1. Preheat oven to 180ºC or 160ºC fan forced.
2. Remove winglets from quails then put quails in a bowl and drizzle over some oil. Toss to coat and refrigerate until ready to use.
3. Rehydrate cous cous by pouring on boiling water in a large bowl – leave to sit for 30 seconds and fork extra virgin olive oil through to stop the grains sticking together. Stir in the capsicum, saffron, cinnamon, lemon skin, almonds, salt and pepper to taste – let sit to cool; stir occasionally.
4. Remove the quail from the refrigerator 10 minutes before use – drain oil off the quarters, seal in a very hot oven proof pan and cook in oven until done to your liking – about 5 minutes brings the quail out at around medium (quail is best not over-cooked). Keep warm.
5. Add mint and sesame seeds to cous cous and mix thoroughly.
6. Spoon cous cous into centre of plates, top with equal amounts of quail – sprinkle the quail with dukkah and serve.