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1
Marinate the Squab In a food processor, combine all of the ingredients except the squab and salt and puree until nearly smooth.
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2
Scrape the marinade into a large baking dish.
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3
Season the squab breasts with salt and add to the marinade, turning to coat.
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4
Cover and refrigerate for 1 hour.
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5
Let the squab stand at room temperature for 30 minutes before grilling.
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6
Meanwhile, Make the Tomato Vinaigrette In a medium bowl, grate the tomato on the large holes of a box grater; discard the skin.
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7
Whisk the grated tomato pulp with the remaining ingredients and season with salt.
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8
Prepare the Orzo In a medium saucepan of salted boiling water, cook the orzo until al dente; drain well.
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9
Toss the orzo with 1 tablespoon of the olive oil and spread it out on a large plate to cool.
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10
In a medium bowl, whisk the yogurt with the lemon juice, coriander, cumin, piment dEspelette and the remaining 3 tablespoons of olive oil.
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11
Fold in the orzo, cilantro, mint and feta and season with salt.
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12
Prepare the Orzo Light a grill or preheat a grill pan and brush the grate with oil.
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13
Remove the squab from the marinade, scraping off the excess; discard the marinade.
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14
Grill the squab breasts skin side down over moderate heat until lightly charred, 3 to 4 minutes.
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15
Flip the squab breasts and cook until medium within, 2 to 3 minutes longer.
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16
Transfer to a plate and let rest for 5 minutes.
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17
Prepare the Orzo Spoon the creamy orzo onto plates and arrange the squab on top.
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18
Scatter the olives, tomatoes and onion around the squab and drizzle some of the tomato vinaigrette around the plate.
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19
Serve, passing the remaining vinaigrette at the table.
