Moroccan-Spiced Whole Quails with Couscous, Roasted Vegetables, and Harissa Yogurt

Delight in the exotic flavors of Moroccan cuisine with these succulent whole quails, marinated in aromatic spices and served with fluffy couscous, vibrant roasted vegetables, and a spicy harissa yogurt sauce.

Steps

1. Preheat the oven to 400°F (200°C). 2. In a small bowl, mix cumin, coriander, paprika, cinnamon, salt, and pepper. Rub this spice mixture all over the quails. 3. Heat olive oil in a skillet over medium-high heat. Sear the quails on each side for about 3-4 minutes until golden brown. Transfer to a baking dish. 4. In the same skillet, add zucchini, bell pepper, and carrot. Sauté for 5 minutes, then add to the baking dish with quails. 5. Roast in the oven for 20-25 minutes until the quails are cooked through. 6. Meanwhile, prepare the couscous by boiling the vegetable broth. Pour over couscous in a bowl, cover, and let it sit for 5 minutes. 7. Fluff the couscous with a fork and set aside. 8. In a small bowl, mix yogurt with harissa paste to create the dressing. 9. Serve the roasted quails over a bed of couscous and vegetables, drizzled with harissa yogurt. Garnish with fresh parsley.

2 whole quails 1 tsp ground cumin 1 tsp ground coriander 1 tsp paprika 1/2 tsp cinnamon Salt and pepper to taste 1 tbsp olive oil 1/2 cup couscous 1 cup vegetable broth 1/2 zucchini, diced 1/2 bell pepper, diced 1/2 carrot, sliced 1/4 cup plain yogurt 1 tsp harissa paste Fresh parsley for garnish