Preheat an indoor grill to medium-high or turn on barbeque.

Toast the coriander and cumin seeds in a small pan until they become very fragrant and begin to pop. Grind in a spice grinder or mortar and pestle. Combine the honey, orange and lime juice, sherry, ginger, garlic and toasted coriander and cumin seeds in a shallow baking dish or bowl. Add the quails and toss in marinade. Marinate quails for at least 30 minutes. Take quail out of marinade and season with salt and pepper. Place on grill, skin side down and cook for 5 minutes. If grill flames up, spray with some water. Flip

and continue to grill for another 5 minutes or until quail is just cooked through. Be careful not to overcook or the meat will be tough. Boil any leftover marinade and drizzle over the quail. Serve with couscous.

Couscous:

Melt butter in a medium sized saucepan. Add onion and sauté until it begins to caramelize. Add garlic and continue to sauté for 2-3 minutes. Add chicken stock, lemon juice, cumin and dried currants and apricots and bring to a

boil. Add couscous and season with salt and pepper and stir well. Cover and remove from heat. Let stand for 5 minutes or until couscous has absorbed all of the liquid. Fluff with a fork and then add green onions, mint and

parsley.