Seared Breast of Quail with Cous Cous Quail 4 Quail Breasts Salt Pepper Sage Thyme Rice Flour Vegetable Oil Season Quail Breast and dredge with flour Add vegetable oil to sauté pan Sauté until golden brown Cous Cous Serves: 6 2 cups Cous Cous 4 cups chicken stock 2 oz butter ½ cup chopped onion ½ cup Sweet Corn ½ cup Pecorino Romano cheese 1. Melt ½ the butter and add onions and sauté in pan. 2. Add cous cous and coat with butter onion mix. 3. Add the stock, bring to a boil. Turn off and cover for 8-10 min. 4. Stir in butter and corn, finish with cheese. Serve immediately.