Calamari stuffed with couscous

Here is the recipe for squid stuffed with couscous and vegetables, a simple and tasty second course.

Calamari stuffed with couscous are an excellent idea for serving a fish-based second course , good and easy to make. It is a product with a refined flavor and particular but rich combinations. The squid must be cleaned and stuffed with a series of genuine and nutritious ingredients. The main element is couscous, to which other vegetables must also be added. Among the most nutritious, you can add carrots, courgettes and peppers. Once filled, the squid should be cooked in a pan and they are ready. Serve them with all the dressing and you will try how good they are!

Preparation of squid stuffed with couscous

1. The first thing to do is prepare the couscous. Pour it into a bowl and season it with a pinch of salt and 1 tablespoon of oil.
2. Also pour 100 ml of water and cover with cling film. Let it rest like this until the couscous has increased in volume.
3. At this point, clean the squid and wash them under running water. Finally, remove the outer coat and also cut off the tentacles, but chop them with the knife and keep them aside.
4. Next, move on to the vegetables. Wash them all, then peel the carrot and cut it into cubes , as well as the courgette.
5. Cut the pepper in half, of which you only need to use one part. clean it, empty the seeds inside and cut the pulp into cubes.
6. Take a pan with a non-stick bottom and pour 2 tablespoons of oil. Add a clove of peeled and cored garlic.
7. Place on the stove and brown the garlic. In the meantime, finely chop the spring onion and then add it to the pan.
8. Let it brown, adding 1/2 glass of water .
9. Add carrot, courgette and pepper and cook for 5 minutes, seasoning with salt and pepper.
10. Then, add the chopped tentacles and cook for another 2 minutes.
11. At this point, turn off the heat and add the couscous, stirring. Furthermore, you can also flavor with a little grated lemon peel.
12. Take one squid at a time and fill it with enough filling; Seal the opening with the toothpick.
13. On the bottom of a non-stick pan, pour 2 tablespoons of olive oil.
14. Add the stuffed calamari and season with salt and pepper. Cook for 10 minutes ; halfway through cooking, turn them over to the other side.
15. Add the white wine and, when it has completely evaporated, you can turn it off.
16. Once done, all that remains is to serve.

storage

Calamari stuffed with couscous is a substantial and very tasty second course. If you have leftovers, you can store them for 2 days in the fridge , in an airtight container.

Alternatively, prepare thestewed squid .

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