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Della and Tully - Charred Quail

with Couscous, Pomegranate, Feta and Mint

Prep time: 30 mins (+ marinating)    Cook time: 15 mins    Serves: 4


4 quail, butterflied

4tbs pomegranate molasses

4 cloves garlic

250ml chicken stock

2-3 tbs caster sugar


300ml vegetable stock

100ml orange juice

2tsp orange zest, finely grated

400g couscous

2tbs olive oil

100g feta, crumbled

1/2 cup chopped parsley leaves 

1/2 cup min leave

Soods of 1 pomegranate


  1. Place quail in a dish. Add pomegranate molasses and garlic and massage into quail. Season. Refrigerate, covered, for 1 hour.
  2. Meanwhile, to prepare couscous, bring stock, juice and zest to a boil in a large saucepan. Remove from heat. Stir in couscous.
  3. tand, covered, for 5 minutes. Fluff and separate grains with a fork. Transfer to a large bowl. Stir through remaining ingredients. Season well.
  4. Remove quail from dish, scraping away excess pomegranate molasses and garlic back into dish.
  5. Heat a lightly oiled chargrill pan or barbecue over medium heat. Cook quail for about 3 minutes on each side or until almost cooked through. Season. Transfer to a warm plate to rest for 5 minutes.
  6. Scrape all pomegranate molasses and garlic that quail was marinated in, into a saucepan. Add stock and sugar. Season. Bring to a boil. Simmer until thickened to form a glaze.
  7. Drizzle quail with glaze. Serve with couscous.