Fruity couscous spiced quail
Ingredients
- 150ml fresh orange juice
- 5 dried apricots, roughly chopped
- 100g couscous
- 1 small red onion, thinly sliced into rings
- 2 tbsp red wine vinegar
- 1 large handful each flat-leaf parsley and mint, chopped, plus a few extra mint leaves to serve
- 30g pine nuts, toasted
- 2 quails (ask your butcher to spatchcock them)
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tbsp honey
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