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Prep Time: 1 Hour
Yields: 4 Servings

Dark squab meat has a rich flavor that combines well with different fruits, especially citrus. When further combined with exotic spices such as coriander, the flavor is exceptional.

Ingredients for Sautéed Squab:
4 squabs, semi-boneless
salt and cracked black pepper to taste
1 cup seasoned flour
¼ cup peanut oil

Method for Sautéed Squab:
Season squabs with salt and pepper and let rest for 15-30 minutes. While allowing squab to rest, continue making the Blood Orange-Cumin sauce and Spiced Couscous below. When squabs are ready, heat peanut oil in a large skillet. Dredge squab lightly in seasoned flour, shaking off excess. Place squabs, skin side down, in skillet and sauté 5-7 minutes or until golden brown. Turn and continue cooking for 3 minutes. Remove from heat. To serve, place a mound of spiced couscous in the center of 4 plates. Place 1 squab on each mound and top with blood orange-cumin sauce.

Ingredients for Blood Orange-Cumin Sauce:
zest of 2 blood oranges
juice of 7 blood oranges
1 tsp whole cumin seed
2 tbsps olive oil
3 shallots, sliced
3 cloves garlic
⅔ cup dry red wine
1 tbsp white wine vinegar
½ tsp black peppercorns
4 cups chicken or game bird stock (see recipe)
2 tbsps butter
salt and cracked black pepper to taste
honey to taste

Method for Blood Orange-Cumin Sauce:
In a dry sauté pan over medium heat, toast cumin and coriander seeds for about 2 minutes. Grind half of the seeds and reserve the remaining whole seeds. In a saucepan, heat olive oil over medium-high heat. Add shallots and garlic cloves and sauté until lightly browned. Add wine, vinegar, peppercorns and whole cumin and coriander seeds. Reduce to a glaze over medium-high heat. Add orange juice and reduce to half volume. Add stock and reduce to a light sauce consistency. Strain and return to pan. Whisk in butter and stir in reserved ground cumin and coriander seeds and orange zest. Season to taste with salt, pepper and honey and keep warm.

Ingredients for Spiced Couscous:
1½ cup couscous
1 cup diced onions
2 tbsps olive oil
2 tsps minced garlic
¼ tsp ground cumin
3 cloves garlic
⅔ cup dry red wine
¼ tsp ground coriander
⅛ tsp ground allspice
1½ cups chicken stock (see recipe)
½ tsp ground cinnamon
½ tsp salt
¼ cup currants
¼ cup toasted pine nuts
salt and freshly ground black pepper to taste

Method for Spiced Couscous:
In a heavy saucepan, heat olive oil over medium heat. Sauté onion until lightly brown and tender. Add garlic, cumin, coriander and allspice and sauté lightly until spices become aromatic. Add stock, cinnamon and salt and bring to a boil. Slowly stir in couscous with a fork. Add currants and pine nuts. Turn off heat, cover and let stand 15 minutes. Fluff the couscous with a fork and season with salt and pepper. Set aside and keep warm..




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