Alfred Portales Summer Squab Salad With Couscous And Curry Recipes

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Steps:

• Place the couscous in a bowl. Bring the chicken broth to a boil with the butter. Pour over the couscous and allow to stand five minutes.
• In a small dish combine the salt, pepper, mustard, ginger, curry powder and garlic. Stir in the lemon juice. Beat in all but about a teaspoon of the oil.
• Fluff the softened couscous with a fork and stir in three tablespoons of the curry dressing along with the scallions.
• Bone the breasts of the squabs by cutting along the breastbone and cutting away the meat in a single piece down to the rib cage. Cut off the legs.
• Wipe a heavy skillet with the remaining oil. Cook the squab breasts and legs over medium-high heat, turning once, until browned but still rare to medium-rare, about eight minutes for the breasts and three to five minutes for the legs.
• Divide the couscous among four salad plates. Top with raisins. Place some of the greens alongside the couscous on each plate and drizzle a tablespoon or so of dressing over them. Slice the squab breasts on the diagonal and arrange the pieces of breast and leg on each of the plates. Moisten with remaining dressing and serve.

Steps:

• Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
• In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
• Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
• Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
• Just before serving, add the dressing to the salad and toss well to coat.