Alfred Portales Summer Squab Salad With Couscous And Curry Recipes

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ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Israeli Couscous Salad with Grilled Summer Vegetables image

Try serving this Israeli couscous salad with grilled summer vegetables alongside crisp sautéed soft-shell crabs-both recipes from chef Alfred Portale-for a delicious summer meal your whole family will enjoy.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 14

1 medium zucchini, halved lengthwise
1 medium yellow squash, halved lengthwise
1 Japanese eggplant, halved lengthwise
1 medium red onion, halved and sliced into 1/2-inch-thick rings
1 medium red bell pepper
Coarse salt and freshly ground black pepper
8 tablespoons extra-virgin olive oil, plus more for vegetables
1 1/4 cups Israeli couscous
3 tablespoons freshly squeezed lemon juice
1 small clove garlic, minced
2 teaspoons ground sumac
1 cup small grape tomatoes, halved
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons thinly sliced basil

Steps:

  • Preheat a grill pan over medium heat. Season zucchini, squash, eggplant, onion, and red pepper with salt and pepper. Lightly brush vegetables with oil.
  • Place zucchini and squash on grill pan and cook, turning once, 3 minutes per side; transfer to a plate. Place eggplant on grill pan and cook, turning once, until nicely caramelized and tender, about 4 minutes per side; transfer to plate with zucchini and squash. Place onion on grill pan and cook, turning once, 4 minutes per side; transfer to plate with zucchini, squash, and eggplant.
  • Place red pepper on grill and cook until all sides are charred, about 10 minutes. Place the pepper in a bowl and cover with plastic wrap; let steam 10 to 15 minutes. Remove pepper from bowl and peel using a paring knife. Cut pepper in half, remove stem and discard seeds; transfer pepper to plate with zucchini, squash, eggplant, and onion.
  • Cut all vegetables into bite-size pieces; set aside.
  • Bring a large pot filled with water to a boil over high heat. Add salt and return to a boil. Add couscous and cook until al dente, 7 to 8 minutes. Drain and place couscous in a large serving bowl; toss with 2 tablespoons olive oil. Add grilled vegetables, tomatoes, parsley, and basil; set aside.
  • In a medium bowl, whisk together lemon juice, garlic, and sumac powder. Slowly whisk in remaining 1/4 cup oil; season with salt and pepper. Drizzle over couscous salad and gently toss to combine; season with salt and pepper.

SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD



Sunny's Simple Summertime Couscous Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 teaspoon honey
2 tablespoons orange juice
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
6 tablespoons olive oil
1 1/2 cups dry pearl couscous, cooked according to the package directions
2 cups diced English cucumber
6 (total) red, yellow and orange mini sweet peppers, diced
1 navel orange, supremed/sectioned
8 to 10 fresh basil leaves, snipped or torn
8 to 10 fresh mint leaves, snipped or torn

Steps:

  • Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
  • Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
  • Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.

ALFRED PORTALE'S SUMMER SQUAB SALAD WITH COUSCOUS AND CURRY



Alfred Portale's Summer Squab Salad With Couscous and Curry image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

2/3 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

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

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