Grilled Spiced Squab with Couscous and Fig Compote

Portions: 12 Portion size: 1 squab, plus garnish

U.S.

Metric

Ingredients

■ Procedure

12

12

Whole squab

1. Split the squab for broiling, as shown in Figure 12.4, leaving

1 tbsp

15 mL

Salt

the birds in one piece.

1 tbsp

15 mL

Quatre epices (p. 839)

2. Combine the salt, spices, thyme, and pepper. Rub the squab

34 tsp

3 mL

Dried thyme

with the spice mixture. Refrigerate for several hours.

34 tsp

3 mL

Black pepper

3. Brush the squab lightly with olive oil. Place on the grill or

as needed

as needed

Olive oil

broiler, starting skin side down. Grill or broil, turning as

necessary, until the breast portion is medium rare.

necessary, until the breast portion is medium rare.

3 pt 112 tsp 12 oz

1 lb

6 fl oz

12 oz

750 mL 7 mL 375 g

500 g

175 mL

360 g

Water Salt

Instant couscous

(uncooked) Tender, young salad greens, such as mesclun Basic vinaigrette (p. 723) made with red wine vinegar and olive oil Cherry tomatoes, cut in half Fig Compote (p. 202)

Per serving:

Calories, 1300; Protein, 69 g; Fat, 94 g (68% cal.); Cholesterol, 325 mg; Carbohydrates, 42 g; Fiber, 5 g; Sodium, 1180 mg.

4. Combine the water and salt in a saucepan and bring to a boil. Stir in the couscous. Cover and let stand for 5 minutes. Remove the cover and fluff with a kitchen fork.

5. Wash and drain the salad greens. Toss with the vinaigrette. Place a small mound of the greens at the top of each dinner plate. Top with the halved cherry tomatoes.

6. At the bottom center of each plate, place a small mound of couscous. In the center of the plate, above the couscous, place 1 oz (30 g) fig compote.

7. Split the squab in half. Place 1 half squab on each side of the couscous.

Variation_

Grilled Spiced Cornish Hen

Prepare and grill Cornish hens using the same procedure as in the basic recipe, but make sure the chicken is more thoroughly cooked.

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