Stuffed Squid with Couscous
Category: Main Course
Serves: 4
This delicious stuffed squid recipe combines fresh vegetables, couscous, and aromatic herbs to create a dish that’s both flavorful and visually appealing. The tender squid, stuffed with a colorful medley of vegetables and couscous, is lightly sautΓ©ed to golden perfection and finished with a splash of white wine, making it an ideal dish for a special dinner or a sophisticated meal for guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Couscous | 100g |
| Squid (cleaned and gutted) | 500g |
| Carrot | 1 |
| Zucchini | 1 |
| Fresh spring onion | 1 |
| Red bell pepper | Β½ |
| Garlic | 1 clove |
| Water | 100ml |
| Dry white wine | 1 glass (approx. 100ml) |
| Lime zest | 1 lime |
| Extra virgin olive oil | 4 tbsp |
| Fresh mint | to taste |
| Thyme | to taste |
| Black pepper | to taste |
| Fine salt | to taste |
Instructions
-
Prepare the Couscous:
Start by placing the couscous in a large bowl. Season with a pinch of salt and drizzle with a little extra virgin olive oil. Add hot water to the couscous, cover with plastic wrap, and let it sit for about 10 minutes, until the couscous is fully hydrated and fluffy. Once done, fluff it with a fork and set it aside. -
Clean the Squid:
To clean the squid, rinse them under cold running water. Carefully cut off the head, remove the innards, and discard the ink sac. Pull out the cartilage (the “pen”) from inside the body and discard. Gently peel away the skin and set the cleaned squid aside. If you are unsure how to clean squid, refer to a detailed guide for instructions. -
Chop the Vegetables:
Wash the vegetables thoroughly. Peel and dice the carrot into small cubes. Cut the zucchini in half lengthwise and chop it into small pieces. Slice the spring onion and dice the red bell pepper after removing the seeds. Finally, peel and chop the garlic. -
Prepare the Filling:
Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Add the garlic and sautΓ© until fragrant, about 1-2 minutes. Add the chopped spring onion, diced carrot, and red bell pepper to the pan and sautΓ© for another 5 minutes, stirring occasionally. Season with salt and black pepper to taste. Once the vegetables start to soften, add the zucchini and cook for an additional 2-3 minutes until all the vegetables are tender. -
Add Squid Tentacles and Herbs:
While the vegetables are cooking, chop the squid tentacles and add them to the pan. Let them cook for a few minutes. Then, grate the zest of the lime directly into the pan for a burst of citrus flavor. Add a handful of fresh mint leaves, chopped finely, and stir everything together. Finally, fold in the prepared couscous to combine all the ingredients into a cohesive filling. -
Stuff the Squid:
Use a spoon or a small scoop to stuff each cleaned squid with the couscous and vegetable mixture. Be sure not to overstuff the squid, leaving a little space at the top for the filling to expand during cooking. Seal the opening of the squid with a toothpick to prevent the filling from spilling out. -
Cook the Stuffed Squid:
Heat the remaining 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Place the stuffed squid in the pan and cook for about 5 minutes on one side. After 5 minutes, turn them over and cook for another 5 minutes on the other side. To ensure the squid stays tender and doesnβt become rubbery, add a glass of dry white wine to the pan to deglaze, and allow the wine to cook off as the squid continues to cook. Season with additional salt and black pepper if needed. -
Finishing Touches:
Once the squid is cooked through and golden brown on both sides, remove them from the heat. Sprinkle with fresh thyme leaves and serve. For an elegant presentation, cut each stuffed squid in half to reveal the colorful filling inside. -
Serve:
Serve the stuffed squid on a bed of mixed salad greens or your favorite fresh salad. The combination of the crunchy salad and the tender, flavorful stuffed squid makes for an incredible main dish. Optionally, drizzle with a bit of olive oil or a squeeze of fresh lime juice for extra flavor.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 25g |
| Carbohydrates | 35g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 350mg |
| Cholesterol | 50mg |
This Stuffed Squid with Couscous is a delightful way to enjoy tender seafood while packing in vegetables and the light, fluffy texture of couscous. The addition of lime zest and fresh mint provides a burst of freshness, while the white wine creates a savory sauce that complements the dish perfectly. Whether you’re hosting a dinner party or enjoying a special meal with your loved ones, this recipe is sure to impress with its vibrant colors and rich flavors.
