GRILLED QUAIL WITH COUSCOUS SALAD Using a coal-fired barbecue adds smoky flavors to this North African-inspired dish. 3 tablespoons olive oil 2 cloves garlic, crushed 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1 teaspoon sea salt Freshly ground black pepper 4 quails, boned and flattened (get your butcher to do this) TO SERVE Couscous salad (recipe follows) Chili mint harissa (recipe follow)

Mix together the olive oil, garlic, spices, salt and pepper. Place quails in a shallow dish and rub with marinade. Leave for at least 1 hour, or overnight if possible.

Preheat oven to 425°F. Heat an ovenproof frying pan over high heat until very hot. Sear the quails, skin-side-down, in the pan for 2 minutes. Turn the quails over and cook for a further 2 minutes. Bake in the oven for 5 minutes. Remove from the oven and leave in the pan for a further 10 minutes. Serve on couscous salad drizzled with harissa and pan juices.

Serves 4.

COUSCOUS SALAD

2 tablespoons olive oil
2 tablespoons lemon juice
Sea salt
Freshly ground black pepper
125g packet couscous, cooked and cooled
2 tomatoes, seeded and chopped into 1/2 in dice
1/2 telegraph cucumber, peeled, seeded and chopped into 1/2 in dice
2 spring (green) onions, finely sliced
2 tablespoons finely chopped mint
3 tablespoons finely chopped parsley

Whisk together olive oil, lemon juice, salt and pepper. Place couscous, tomatoes, cucumber, spring onions, mint and parsley in a bowl and mix well, making sure that couscous is completely broken up. Pour dressing over salad and mix again.

CHILI MINT HARISSA

1/2 cup roasted, peeled and chopped red bell pepper
1/2 cup roasted, chopped tomatoes
1/2 teaspoon sugar
1/2 teaspoon sea salt
3 red chilies, chopped
3 tablespoons olive oil
1/4 cup finely chopped mint

In a blender, combine all ingredients, except mint, until smooth. Pour into a bowl, add mint and stir before serving.

Bills - Breakfast, Lunch + Dinner, Bill Granger