Alfred Portale's Summer Squab Salad With Couscous a

Name: Alfred Portale's Summer Squab Salad With Couscous and Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup instant couscous; 3/4 cup chicken broth; 1 tablespoon butter; 1/2 teaspoon salt; Freshly ground white pepper; 1/2 teaspoon dry mustard; 1/4 teaspoon powdered ginger; 3/4 teaspoon curry powder; 1 small clove garlic, minced; 3 tablespoons lemon juice; 1/2 cup peanut oil; 2 scallions, chopped; 2 squabs; 1/4 cup golden raisins; 4 cups mixed salad greens such as bibb lettuce, oakleaf lettuce or frisee

Servings: persons

⅔ cup instant couscous
3/4 cup chicken broth
1 tablespoon butter
1/2 teaspoon salt
Freshly ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon powdered ginger
3/4 teaspoon curry powder
1 small clove garlic, minced
3 tablespoons lemon juice
1/2 cup peanut oil
2 scallions, chopped
2 squabs
1/4 cup golden raisins
4 cups mixed salad greens such as bibb lettuce, oakleaf lettuce or frisee

1
Place the couscous in a bowl.
2
Bring the chicken broth to a boil with the butter.
3
Pour over the couscous and allow to stand five minutes.
4
In a small dish combine the salt, pepper, mustard, ginger, curry powder and garlic.
5
Stir in the lemon juice.
6
Beat in all but about a teaspoon of the oil.
7
Fluff the softened couscous with a fork and stir in three tablespoons of the curry dressing along with the scallions.
8
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.
9
Cut off the legs.
10
Wipe a heavy skillet with the remaining oil.
11
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.
12
Divide the couscous among four salad plates.
13
Top with raisins.
14
Place some of the greens alongside the couscous on each plate and drizzle a tablespoon or so of dressing over them.
15
Slice the squab breasts on the diagonal and arrange the pieces of breast and leg on each of the plates.
16
Moisten with remaining dressing and serve.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ⅔ cup instant couscous, 3/4 cup chicken broth, 1 tablespoon butter, 1/2 teaspoon salt, and more.

Yes, Alfred Portale's Summer Squab Salad With Couscous and Curry falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Alfred Portale's Summer Squab Salad With Couscous and Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions