- 4 quails
- Olive oil, for basting
- Sea salt and freshly ground black pepper, to taste
- 3/4 cup Muscadel
- 3 T fresh ginger, grated
- 1 cup gooseberries
- 3 T fresh mint leaves, chopped, plus extra for garnishing
- 250 g couscous
Rub the quails with olive oil, season lightly and allow to stand at room temperature for 30 minutes.
Roast the quails over medium to hot coals, turning frequently and basting regularly with olive oil, for approximately 45 minutes.
In the meantime, pour the Muscadel into a saucepan, add the ginger and gooseberries and simmer for 4 minutes. When the gooseberries collapse, season to taste and add 2 T chopped mint.
Pour the sauce over the braaied quails and leave to rest on a warm platter for 10 minutes.
Prepare the couscous according to package instructions and stir through the remaining mint. Serve the quails on a bed of couscous, garnished with extra mint leaves.
Cook’s note: The cooking time for the quails will vary greatly depending on their size and whether they are whole or deboned. We roasted whole quails. Deboned quails will require much less cooking time.