Quails with Carrots on Spice Couscous

1. place a bay spice between each quail leg and the breast, tie the quails with spagat like chickens. Brush the quails with the honey and season with a little garam masala and salt.

2. clean the carrots, cutting the stalks diagonally small. Score the pomegranate squarely around the stem, remove the stem and break the pomegranate apart at this point. Scoop out the seeds, reserving the juice. Coarsely chop the pistachio seeds.

Sauté the carrots with half the butter in a wide saucepan. Add one tablespoon of water per unit, season with salt and pepper and cook in a closed saucepan over medium heat for 10 minutes. After 5 minutes, add the raisins, the pomegranate juice and two-thirds of the pomegranate seeds and two-thirds of the pistachios.

Brush a baking tray with oil and place the quails on it. Cook on the 2nd rack from the bottom in a heated oven at 225 degrees (gas 4, convection oven 180 degrees) for 12-15 minutes.

Cover with aluminum foil if they get too dark. 5.

Boil the chicken stock with the remaining garam masala and a little salt. Add the couscous and the remaining butter, stir with a fork until the liquid is absorbed. Allow the couscous to swell in the closed saucepan on the off heat for 7 minutes.

Arrange the couscous on a platter and evenly distribute the quails and carrot vegetables. Top with the remaining pomegranate seeds

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