Parsley Couscous
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
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; Prepare an ice bath
5
In a pot of salted, boiling water, blanch the parsley for about 2 minutes until soft, but still green
6
Immediately plunge in an ice bath
7
Squeeze parsley dry and place in a blender
8
Turn on blender and slowly pour the oil in
9
Season and check
10
Let run for 3 to 5 minutes until the cup gets a little warm
11
PLATING Mold the couscous using an o-ring or ramekin
12
Place whole squab on top
13
Spoon vegetables around bird and drizzle some parsley oil
14
Wine Recommendation: Olmos Reward, Frankland Estate, Austral