Marinated, stuffed squab served with griddled zucchini, roasted capsicum and onion napped with a lightly cinnamon infused wine jus. Invented as an entree for a Wine and Beef Club dinner as part of our effort for the annual local Restaurant of the Year Award. We won too!


  • To serve four.

  • 4 small squab, size 2-3

  • 2 medium zucchini, trimmed and quartered

  • 1 red capsicum, roasted, peeled and sliced

  • 1 green capsicum, roasted, peeled and sliced

  • 1 medium spanish onion, sliced

  • 2 fat cloves garlic, finely chopped

  • 1 hot chilli, finely chopped

  • 2 tsp. ground cumin

  • 1 dsp. chopped fresh coriander

  • 1 tsp. turmeric

  • .5 cinnamon stick, pounded in a mortar and pestle

  • .5 cup olive oil

  • .5 tsp sea salt

  • .5 tsp ground black pepper

  • .5 tsp. ground cinnnamon

  • 1 cup dry white wine


  • 500gms.cous-cous

  • sufficient boiling chicken stock to cover

  • 1 cup lightly toasted pine nuts

  • 80gm harissa

  • 1 tsp ground cinnamon

  • 2 dsp. chopped flat leaf parsley

  • 1 tsp. ground fenugreek


  • 1.

    Place squab in non-reactive pan

  • 2.

    In a small bowl place garlic, chilli, cumin, coriander, turmeric, cinnamon, olive oil and salt and pepper.

  • 3.

    Whisk lightly

  • 4.

    Pour evenly over squab and rub in well

  • 5.

    Cover with cling wrap and marinate in fridge for at least two hours, or overnight

  • 6.

    Remove from fridge and bring up to room temperature before cooking

  • 7.

    Pre-heat oven to 190C

  • 8.

    Place cous-cous in bowl and cover with boiling chicken stock to 2cm over top of cous-cous

  • 9.

    Leave until stock is fully absorbed

  • 10.

    When absorbed fluff lightly with the back of a fork

  • 11.

    Gently fold remaining stuffing ingredients into cous- cous

  • 12.

    Fill squab cavities with stuffing and secure with toothpicks or kitchen string

  • 13.

    Lightly sprinkle squab with olive oil and rub marinade ingredients evenly over each bird

  • 14.

    Place in oven and roast for 30-35 minutes

  • 15.

    5 minutes before birds are ready, sautee onion gently in pan

  • 16.

    Remove squab from oven, cover with foil and set aside to rest

  • 17.

    Place zucchini on griddle and cook lightly on each side

  • 18.

    Place squab pan over med heat and when hot, deglaze with wine

  • 19.

    Add cinnamon

  • 20.

    Reduce by half at gentle simmer

  • 21.

    Add roasted capsicum to onion and warm through then dress with 1 tsp, balsamic vinegar and 1 tsp. olive oil

  • 22.

    Add a teaspoon of butter to jus and stir through

  • 23.

    Arrange all neatly on warmed plates and garnish with coriander leaves

  • 24.

    Nap squab with jus and serve


With the cumin, coriander and fenugreek it is always better to grind your own seeds. An electric coffee grinder is excellent for this. This recipe may seem a little complicated but it is actually very easy if you are well organised. Cardamom is also nice with this or serving on a bed of smashed garlic sweet potato. Preserved lemon is great in the stuffing also.

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