Calamari with Moroccan spices and couscous

Name: Calamari with Moroccan spices and couscous
Cook time: 30 min
Yield: 4
Ingredients: 500g cleaned calamari hoods.; 1 garlic clove, crushed.; 2 tbsp olive oil.; 2 tsp sumac.; 1 tsp ground coriander.; 1 tsp turmeric.; 1 red capsicum, seeded.; 1 cup chicken stock.; 1 tbsp lime juice.; 250g instant couscous.; 2 tbsp currants.; 2 tbsp slivered almonds, toasted.; 1/4 cup roughly chopped fresh coriander.; 2 tbsp roughly chopped mint.; Sea salt.

Luke Mangan

December 1, 2013

Calamari with Moroccan spices and coucousJennifer Soo

easyTime:< 30 minsServes:4

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

Ingredients

500g cleaned calamari hoods.
1 garlic clove, crushed.
2 tbsp olive oil.
2 tsp sumac.
1 tsp ground coriander.
1 tsp turmeric.
1 red capsicum, seeded.
1 cup chicken stock.
1 tbsp lime juice.
250g instant couscous.
2 tbsp currants.
2 tbsp slivered almonds, toasted.
1/4 cup roughly chopped fresh coriander.
2 tbsp roughly chopped mint.
Sea salt.

Method

Slice the calamari into large triangles. Combine the garlic, olive oil, sumac, ground coriander and turmeric in a large bowl. Add the calamari and mix well. Set aside.
Cut the capsicum into large pieces as flat as possible and cook under a hot griller until the skin is black and blistered. Place in a small bowl and cover with cling film. Leave for 5 minutes, peel the skin off, discard, and chop the flesh finely. Set aside.
Bring the chicken stock to the boil with the lime juice. Place the couscous and currants in a large bowl and pour over the hot stock and lime juice. Cover with cling film and leave for 5 minutes. Fork the couscous through until the grains are light and fluffy. Add the almonds, coriander, mint and capsicum. Mix well and season to taste.
Pan-fry the calamari in a teaspoon of oil over medium heat until it just turns from opaque to white.
To serve, spoon the couscous onto serving plates and place the calamari on top.