Couscous stew with grilled calamari and zhoug

Couscous stew with grilled calamari and zhoug

By
From
Moorish
Serves
6
Photographer
Mark Roper

There is nothing quite like the aroma of calamari on the grill to awaken memories of holidays by the sea. So fire up the barbecue and eat this in the garden on a hot summer’s night. The couscous is thick, rich and intensely spicy – the perfect foil to simply grilled calamari. It is also delicious served cold. Zhoug is a fiercely hot coriander relish, which is the perfect condiment for many seafood dishes.

Couscous

Ingredients

Quantity Ingredient
60ml olive oil
1 medium-sized onion, finely chopped
garlic, crushed with 1 teaspoon sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon allspice
1 teaspoon chilli powder
1/2 teaspoon sweet paprika
400g chopped tomatoes
1 green chilli, seeded, scraped and finely shredded
1 teaspoon honey
salt and pepper
100g couscous
100g chickpeas, soaked and cooked
6 kalamata olives, pitted and sliced
1 tablespoon parsley, finely chopped
1 tablespoon mint, finely chopped
12 medium-sized squid tubes, split and scored on the outside
80ml olive oil
1/2 cup Zhoug
1 lemon, juiced

Method

  1. To make the couscous, heat the olive oil in a heavy-based saucepan, add the onion and cook over a gentle heat until soft. Then add the garlic, coriander, cumin, allspice, chilli powder and paprika, and mix well. Cook for a further 2 minutes, then add the tomatoes, green chilli and honey. Cook for another 10 minutes, then taste for seasoning.
  2. Now add the couscous, chickpeas and olives, cover the pan and cook over a low heat until the couscous swells and softens. This will take 5–10 minutes.
  3. When you are ready to eat, heat the grill (broiler) or barbecue to its highest temp-erature. Brush the squid with olive oil and season, then place the squid, scored side down, on the hot plate. After 40 seconds, turn them over. In a few moments, they will curl into a tight cylinder. Cook for no more than a minute, then remove from the heat.
  4. To serve, stir the parsley and mint through the couscous. Place the calamari on top and dot with tiny blobs of zhoug (be careful, it is very hot!). Sprinkle with lemon juice, and serve with plenty of warm Arabic bread.
Tags:
Malouf
Greg
Lucy
Moorish
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