Steps
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix cumin, coriander, paprika, cinnamon, salt, and pepper. Rub this spice mixture all over the quails.
3. Heat olive oil in a skillet over medium-high heat. Sear the quails on each side for about 3-4 minutes until golden brown. Transfer to a baking dish.
4. In the same skillet, add zucchini, bell pepper, and carrot. Sauté for 5 minutes, then add to the baking dish with quails.
5. Roast in the oven for 20-25 minutes until the quails are cooked through.
6. Meanwhile, prepare the couscous by boiling the vegetable broth. Pour over couscous in a bowl, cover, and let it sit for 5 minutes.
7. Fluff the couscous with a fork and set aside.
8. In a small bowl, mix yogurt with harissa paste to create the dressing.
9. Serve the roasted quails over a bed of couscous and vegetables, drizzled with harissa yogurt. Garnish with fresh parsley.