Morrocan-Seasoned Quail in Under 30 Minutes

I just had to show off our Disney aprons.

I just had to show off our Disney aprons.

As you likely know, a dear friend and I meet up every month or two to indulge ourselves in a homemade, exotic feast. This time, my roommate decided to join us for extra merriment and cheaper supplies. Now, being college students, we’re forced to work on limited skills, zero space and a tight budget. This week, we were able to make a most delicious, eastern-inspired plate for 4 at under $10 a person. The best part? The whole dinner took less than 30 minutes to make. So whether you’re looking to impress your pals, woo a date or simply treat yourself to a night of delicacies, this one’s for you.

Morocon-Seasoned Quail:

Moroccan Quail

4 frozen quails

2 tsp. paprika

2 tsp. cumin

3 tsp. cinnamon

crushed red pepper

salt and paper to taste

1. Thaw quail and preheat oven to 400 degrees.

2. Mix spices together in a small bowl and distribute evenly over the quail.

3. Place quails on an ungreased baking sheet and cook for 25 minutes.

"Paint me like one of your French girls."

“Paint me like one of your French girls.”

Squash Medley:

1 yellow squash (diced)

1 zuccini (diced)

2 tbs. cilantro

1/4 cup onion (chopped)

2 tbs. butter

2 tbs. extra virgin olive oil

salt and pepper to taste

1. Melt butter and oil in a large skillet over medium heat.

2. Cook vegetables until tender, roughly 5-7 minutes.


1 box of couscous, flavor of choice

2 cups water

1/2 cup oil

1/8-1/4 cup sun-dried tomatoes

1. Mix oil, water and couscous spice packet in a large pan.

2. Bring to a boil.

3. Add couscous, cover and remove from heat.

4. Let stand 5 minutes, then fluff with a fork.

5. Add tomatoes.


Okay. It's not gourmet, but it's delicious.

Okay. It’s not gourmet, but it’s delicious.

1 2-liter of Canada Dry ginger ale

1 jar of maraschino cherries

1. For each glass of ginger ale, add 1/8 cup of cherry juice and 3 cherries.

2. Enjoy.



You’ve now created a glorious, gourmet feast for 4 in under 30 minutes. You should be feeling impressed with yourself right now, because I’m pretty impressed with you. If you do happen to try this recipe out for yourself, let me know what you think! I’d love to get some feedback.


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