Parsley Couscous

Name: Parsley Couscous
Ingredients: 2 cups couscous; 1 teaspoon curry powder; 1/4 cup parsley puree; 2 1/4 cups boiling water; Salt and black pepper, to taste; 2 packed cups flat parsley leaves (1 bunch); 1 teaspoon sugar; Salt and white pepper to taste; 1 cup canola oil

9 ingredients

15 steps

Ingredients

2 cups couscous
1 teaspoon curry powder
1/4 cup parsley puree
2 1/4 cups boiling water
Salt and black pepper, to taste
2 packed cups flat parsley leaves (1 bunch)
1 teaspoon sugar
Salt and white pepper to taste
1 cup canola oil

Directions

1

In a stainless steel bowl, mix the couscous, curry, parsley puree, salt and pepper.
2

Add the boiling water and immediately stir then cover tightly with plastic film.
3

Make sure it is completely sealed.
4

Let stand 30 minutes then with the back of a fork, fluff
5

Prepare an ice bath.
6

In a pot of salted, boiling water, blanch the parsley for about 2 minutes until soft, but still green.
7

Immediately plunge in an ice bath.
8

Squeeze parsley dry and place in a blender.
9

Turn on blender and slowly pour the oil in.
10

Season and check.
11

Let run for 3 to 5 minutes until the cup gets a little warm.
12

PLATING Mold the couscous using an o-ring or ramekin.
13

Place whole squab on top.
14

Spoon vegetables around bird and drizzle some parsley oil.
15

Wine Recommendation: Olmos Reward, Frankland Estate, Austral