SPATCHCOCKED QUAIL STUFFED WITH COUS COUS

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

Place the Quails in resealable 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.

Cous Cous
1 cup cous cous (250ml)
1 cup orange juice (250ml)
2 scallions, chopped
¼ cup sundried cranberries (60ml)
3 tablespoons tasted pine nuts (50ml)
salt and pepper to taste

Heat orange juice over medium heat until almost bubbling

Place cous cous in large bowl

Pour hot orange juice over cous cous 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 1 cup (500ml) of wood chips in water and soak for one hour

Turn Quail over onto back and stuff with cous ocus.

Spatchock the quail by skwereing crosswise with 2 soaked skewers.

Preheat one side of barbeque to 230°F/110°C or medium low heat.

To build a smoke pouch, drain 1 cup (250ml) of wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 2 cups (500ml) of dry wood chips on top and mix together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat.