Alfred Portale's Summer Squab Salad With Couscous and Curry

• 23 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

1. Place the couscous in a bowl.
2. Bring the chicken broth to a boil with the butter.
3. Pour over the couscous and allow to stand five minutes.
4. In a small dish combine the salt, pepper, mustard, ginger, curry powder and garlic.
5. Stir in the lemon juice.
6. Beat in all but about a teaspoon of the oil.
7. Fluff the softened couscous with a fork and stir in three tablespoons of the curry dressing along with the scallions.
8. 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.
9. Cut off the legs.
10. Wipe a heavy skillet with the remaining oil.
11. 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.
12. Divide the couscous among four salad plates.
13. Top with raisins.
14. Place some of the greens alongside the couscous on each plate and drizzle a tablespoon or so of dressing over them.
15. Slice the squab breasts on the diagonal and arrange the pieces of breast and leg on each of the plates.
16. Moisten with remaining dressing and serve.

instant couscous, chicken broth, butter, salt, freshly ground white pepper, dry mustard, powdered ginger, curry powder, clove garlic, lemon juice, peanut oil, scallions, squabs, golden raisins, mixed salad greens

Taken from cooking.nytimes.com/recipes/6427 (may not work)