Quail stuffed with couscous
Description
The recipe won't take much time. So, I'll tell you. Serve hot.
Instructions
- 1
Step 1
1. Prepare the ingredients. Wash the quails inside and out. Dry with paper towels.
- 2
Step 2
2. Salt and pepper the carcasses, let stand for about 10 minutes.
- 3
Step 3
3. Prepare a marinade using freshly squeezed orange juice, honey, and ginger. Place the quail carcasses into a bag, pour the marinade over them, and seal the bag tightly, removing all air from inside. Refrigerate for 30 minutes, turning the bag occasionally.
- 4
Step 4
4. Peel the onion, chop into cubes, and fry in vegetable oil until cooked.
- 5
Step 5
5. Add the couscous, pour in the hot broth, season with salt and pepper, mix and remove the skillet from the heat. Cover tightly with a lid and let it stand for 5 minutes.
- 6
Step 6
6. Cut the peppers of different colors into cubes.
- 7
Step 7
7. Add peppers to the cooked porridge and mix.
- 8
Step 8
8. Fill the carcasses with couscous, place them in a greased baking dish. Pour over the orange marinade (3 tbsp, no more is needed).
- 9
Step 9
9. Bake the quails for 20-25 minutes at 180 degrees, periodically basting with the marinade.
- 10
Step 10
10. Serve the birds with fresh vegetables, enjoy your meal!