Best 4 Alfred Portales Summer Squab Salad With Couscous And Curry Recipes
Transport your taste buds to a culinary adventure with the tantalizing flavors of Alfred Portales Summer Squab Salad with Couscous and Curry. This refreshing and wholesome dish is a harmonious blend of textures and tastes that will leave you craving for more. The succulent squab meat, tender and juicy, is perfectly complemented by the aromatic spices of curry and the fluffy texture of couscous. Dressed with a zesty dressing made from citrus and herbs, this salad is a symphony of flavors that will delight your palate and leave you wanting more. So get ready to embark on a culinary journey with this unique and unforgettable recipe.
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ALFRED PORTALE'S SUMMER SQUAB SALAD WITH COUSCOUS AND CURRY
Provided by Florence Fabricant
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 868, UnsaturatedFat 42 grams, Carbohydrate 34 grams, Fat 66 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 19 grams, Sodium 444 milligrams, Sugar 7 grams, TransFat 0 grams
COUSCOUS WITH YELLOW SUMMER SQUASH
Make and share this Couscous With Yellow Summer Squash recipe from Food.com.
Provided by Outta Here
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a saucepan with a tight fitting lid.
- Add the onion, garlic, salt and pepper.
- Cook, stirring, until onions are softened. Stir in the squash.
- Add the chicken broth and bring to a boil.
- Add the couscous and blend well. Cover, remove from heat and let stand 5 minutes.
- Add the cilantro (or parsley) and blend well with a fork.
- Serve.
Nutrition Facts : Calories 239.8, Fat 7, SaturatedFat 2.5, Cholesterol 7.6, Sodium 53.8, Carbohydrate 36.6, Fiber 2.6, Sugar 1, Protein 7.5
COUSCOUS WITH YELLOW SQUASH
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a saucepan. Add the onion, garlic, squash, salt and pepper. Cook, stirring, until wilted, but do not brown.
- Add the chicken broth and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes. Add the coriander and blend well with a fork.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 387 milligrams, Sugar 1 gram, TransFat 0 grams
COOL COUSCOUS SALAD
Here's a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor. -Tiffany Blepp, Olathe, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour., In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.
Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 484mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
Tips:
- Choose the freshest squab possible. Look for birds that are plump and have smooth, unblemished skin.
- When cooking squab, it is important to not overcook it. Squab is a delicate meat, and it will become tough and dry if it is cooked for too long.
- There are many different ways to cook squab. It can be roasted, grilled, pan-fried, or braised.
- Squab pairs well with a variety of flavors. It can be served with fruits, vegetables, grains, and nuts.
- If you are new to cooking squab, there are many resources available online and in cookbooks. With a little practice, you can easily prepare a delicious and impressive squab dish.
Conclusion:
Summer squab salad with couscous and curry is a delicious and refreshing dish that is perfect for a summer meal. The squab is cooked to perfection and is paired with a flavorful combination of couscous, vegetables, and curry. This dish is sure to impress your guests and is a great way to enjoy the fresh flavors of summer.
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