Name: Exotic Spiced Quail with Saffron Couscous and Grilled Vegetables
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 2 item quail; 0.5 g saffron; 150 g couscous; 100 g zucchini; 1 item red bell pepper; 100 g eggplant; 2 tbsp olive oil; 2 tbsp lemon juice; 2 clove garlic; 1 tsp cumin; 1 tsp coriander; 1 tsp salt; 0.5 tsp black pepper

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Exotic Spiced Quail with Saffron Couscous and Grilled Vegetables

Exotic Spiced Quail with Saffron Couscous and Grilled Vegetables

A gourmet dinner featuring quail, saffron-infused couscous, and a medley of grilled vegetables.

This meal provides a balanced intake of protein, carbohydrates, and vegetables, essential for recovery and energy replenishment after a day of cycle training.

Ingredients:

2
item
quail
0.5
g
saffron
150
g
couscous
100
g
zucchini
1
item
red bell pepper
100
g
eggplant
2
tbsp
olive oil
2
tbsp
lemon juice
2
clove
garlic
1
tsp
cumin
1
tsp
coriander
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 90 minutes

Instructions:

Preheat the oven to 180°C.
Marinate the quail with olive oil, lemon juice, minced garlic, cumin, coriander, salt, and black pepper for at least 30 minutes.
In a small pot, bring water to a boil and add saffron. Stir in couscous, cover, and let it sit for 5 minutes. Fluff with a fork.
Slice zucchini, red bell pepper, and eggplant. Toss with olive oil and season with salt and pepper.
Grill the vegetables on a hot grill until tender and slightly charred.
Sear the marinated quail in a hot pan until golden brown on all sides. Transfer to the oven and roast for about 15 minutes or until cooked through.
Serve the quail over a bed of saffron couscous with grilled vegetables on the side.

Nutrition	Per Serving 600 g	Per 100g
Energy	846 kcal	141 kcal
Protein	45 g	7.5 g
Fibre	12 g	2.0 g
Salt	2 g	0.3 g
Sugar	10 g	1.7 g
Carbohydrates	85 g	14.2 g
Fat	40 g	6.7 g

2
item
quail
0.5
g
saffron
150
g
couscous
100
g
zucchini
1
item
red bell pepper
100
g
eggplant
2
tbsp
olive oil
2
tbsp
lemon juice
2
clove
garlic
1
tsp
cumin
1
tsp
coriander
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 180°C.

Marinate the quail with olive oil, lemon juice, minced garlic, cumin, coriander, salt, and black pepper for at least 30 minutes.

In a small pot, bring water to a boil and add saffron. Stir in couscous, cover, and let it sit for 5 minutes. Fluff with a fork.

Slice zucchini, red bell pepper, and eggplant. Toss with olive oil and season with salt and pepper.

Grill the vegetables on a hot grill until tender and slightly charred.

Sear the marinated quail in a hot pan until golden brown on all sides. Transfer to the oven and roast for about 15 minutes or until cooked through.

Serve the quail over a bed of saffron couscous with grilled vegetables on the side.

Exotic Spiced Quail with Saffron Couscous and Grilled Vegetables Exotic Spiced Quail with Saffron Couscous and Grilled Vegetables

Ingredients:

Preparation Time: 90 minutes

Instructions:

Exotic Spiced Quail with Saffron Couscous and Grilled Vegetables

Exotic Spiced Quail with Saffron Couscous and Grilled Vegetables