For the quails, wash the meat and pat dry with kitchen roll. Salt and pepper inside and out and set aside.
Heat the stock in a saucepan, add the finely chopped tomatoes and season with cardamom and nutmeg. Add the couscous, pine nuts, raisins and slivered almonds and stir well, constantly adding melted butter and olive oil, until the couscous has absorbed all the liquid. Remove casserole from heat, cover and let swell for 7 minutes.
Stuff quail with couscous, sewing openings well. Keep remaining couscous warm.
Place quails, breast side up, in a roasting pan coated with olive oil. Drizzle quails with olive oil, top with some rosemary and place in oven preheated to 220 °C. After about 5 minutes, reduce the heat to 180 °C and roast for another 30-40 minutes, depending on the size of the quails. In the meantime, brush several times with the roast residue and, if necessary, pour in a little water.
For the sauce, sauté the chopped shallots in a little butter until translucent. Deglaze with red wine and let it boil down until the liquid has almost evaporated. Add a little stock or soup and Madeira and reduce the liquid again to less than half. Remove from heat and assemble (thicken) the sauce with cold pieces of butter until it is nice and creamy.
Place each of the roasted quails on a warmed plate.