Grilled quail, Mograbiah & preserved lemon from Ducksoup Cookbook: The Wisdom of Simple Cooking (page 150) by Clare Lattin and Tom Hill

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on May 18, 2018

    This was delicious! I used grilled chicken in place of the quail and Israeli/pearl couscous in place of the mograbiah, but otherwise followed the recipe as is (I did cut the chicken stock to 3 cups, from 4.5 due to the smaller pasta grains and that worked perfectly). This is basically a recipe for the mograbiah/couscous, with a simple salt and pepper seasoned chicken/ quail on the side. The flavor -- preserved lemon, oodles of paprika, garlic, onion, thyme -- of the couscous was fabulous and fairly quick to put together. A definite repeat and one that could go with pretty much any other complimentary protein or side. I served with garlic yogurt (from same book) and Grilled Green Beans with Feta, Dill and Pine Nuts from Art of the Pantry.

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