Wayne Gisslen

Grilled Spiced Squab with Couscous and Fig Compote

Preparation info
  • Portions:

    12

    • Difficulty

      Complex

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
12

Method

Procedure

  1. Split the squab for broiling, as shown in Figure 17.4, leaving the birds in one piece.
  2. Combine the salt, spices, thyme, and