4 quail, butterflied
4 tbs pomegranate molasses
4 cloves garlic
250ml chicken stock
2-3 tbs caster sugar
300ml vegetable stock
100ml orange juice
2 tsp finely grated orange zest
2 tbs olive oil
100g feta, crumbled
½ cup chopped parsley leaves
½ cup chopped mint leaves
seeds of 1 pomegranate
1. Place quail in a dish. Add pomegranate molasses and garlic and massage into quail. Season. Refrigerate, covered, for 1 hour.
2. Meanwhile, to prepare couscous, bring stock, juice and zest to a boil in a large saucepan. Remove from heat. Stir in couscous.
3. Stand, covered, for 5 minutes. Fluff and separate grains with a fork. Transfer to a large bowl. Stir through remaining ingredients. Season well.
4. Remove quail from dish, scraping away excess pomegranate molasses and garlic back into dish.
5. Heat a lightly oiled chargrill pan or barbecue over medium heat. Cook quail for about 3 minutes on each side or until almost cooked through. Season. Transfer to a warm plate to rest for 5 minutes.
6. Scrape all pomegranate molasses and garlic that quail was marinated in, into a saucepan. Add stock and sugar. Season. Bring to a boil. Simmer until thickened to form a glaze.
7. Drizzle quail with glaze. Serve with couscous.
You can alter how sweet or tart the glaze is by adding a little more or less pomegranate molasses or sugar.
To extract pomegranate seeds, submerge chunks of the fruit in water and break up to release seeds. The membrane will float and the seeds will sink, so are easily collected.
This recipe has been tested.