Squab with Couscous
- 200 grams Currants
- 1 teaspoon Orange blossom water
- 300 grams Couscous (Instant)
- 2 onions (sliced into rings)
- ½ bunch cilantro (chopped)
- ½ flat-leaf parsley (chopped)
- 4 Squabs (ready to cook)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 Saffron
- 2 cloves
- 1 teaspoon Ground cinnamon
- 1 tablespoon powdered sugar
- Sea salt
In a bowl, place the currants and add just enough with water to cover. Add the orange blossom water and soak for 12 hours.
Prepare the couscous according to package directions.
Rinse the squab and pat dry.
In a large pot, warm the butter and 1 tablespoon olive oil over medium-high heat Add the onions and sauté until soft. Remove the onions from the pot and reserve.
Season the squab with salt and pepper. Add to the pot you cooked the onions and brown on all sides. Add the cilantro, parsley, saffron and cloves. Add 1.5 liters (approximately 6 cups) of water, bring to a boil, cover, and simmer over medium heat about 30 minutes.
Drain the currants. In a pan, reheat the onions with 2 tablespoons of broth from the pot. Add the currants, cinnamon and powdered sugar and bring to a boil.
To serve: Season the couscous with 2 tablespoons of melted butter and with salt. Place the couscous on a plate, spoon the current mixture over the couscous, and place the squab over the top.