Spatchcocked Quail Stuffed with Couscous

Difficulty:

1/5

Yield: 6 servings

Ingredients

6 Quails, deboned
3 cups apple wood
12 bamboo skewers soaked in water for 1 hour

Marinade

1 cup white wine (250ml)
The zest of two lemons
4 sprigs tarragon, chopped
2 teaspoon pepper (10ml)

In a large bowl whisk together white wine, lemon zest, tarragon and pepper.

Place the Quails in sealable plastic bags. Pour ½ cup (125ml) of marinade over the Quails and place in the refrigerator. Reserve left over marinade. Refrigerate Quail for 1 hour.

Couscous

1 cup couscous (250ml)
1 cup orange juice (250ml)
2 scallions, chopped
¼ cup sundried cranberries (60ml)
3 tablespoons tasted pine nuts (45ml)
salt and pepper to taste

Directions

Heat orange juice over medium heat until almost bubbling.
Place couscous in large bowl.
Pour hot orange juice over couscous and stir. Cover with plastic wrap and let sit 10 minutes. Fluff with fork, add scallions, cranberries, pine nuts, salt and pepper.
Allow to cool.
Place 2 cups (500ml) of wood chips in water and soak for one hour
Turn Quail over onto back and stuff with couscous.
Spatchcock the quail by pushing one skewer horizontally through the wings and breast. Push another skewer horizontally throughout the thighs. Repeat with the remaining Quails.
Preheat one side of barbeque to 230°F/110°C or medium low heat. Leave the other side of the barbeque off.
To build a smoke pouch, drain 2 cups (500ml) of wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix together. Close the foil around the chips to make a sealed pouch. Use a fork to puncture holes on both sides of the pouch.
Place smoke pouch under heated side of the grill, close lid and wait for smoke.
When smoke is billowing from the barbeque, place Quail on cool side of grill and smoke for 45 minutes.
Remove Quail from grill and tent with foil. Let rest for 10 minutes.
Serve and enjoy!