Parsley Couscous

1. 1

   In a stainless steel bowl, mix the couscous, curry, parsley puree, salt and pepper.

2. 2

   Add the boiling water and immediately stir then cover tightly with plastic film.

3. 3

   Make sure it is completely sealed.

4. 4

   Let stand 30 minutes then with the back of a fork, fluff

5. 5

   Prepare an ice bath.

6. 6

   In a pot of salted, boiling water, blanch the parsley for about 2 minutes until soft, but still green.

7. 7

   Immediately plunge in an ice bath.

8. 8

   Squeeze parsley dry and place in a blender.

9. 9

   Turn on blender and slowly pour the oil in.

10. 10

    Season and check.

11. 11

    Let run for 3 to 5 minutes until the cup gets a little warm.

12. 12

    PLATING Mold the couscous using an o-ring or ramekin.

13. 13

    Place whole squab on top.

14. 14

    Spoon vegetables around bird and drizzle some parsley oil.

15. 15

    Wine Recommendation: Olmos Reward, Frankland Estate, Austral

* Per serving · 4 servings · Values may vary.

No additional tips available.