The couscous with squid is light and tasty, the sea marries wonderfully with semolina grains, giving flavor and colors to this dish.
As you know, I love cooking fish and this time I decided to add couscous to it.
If you like seafood sauces, you must try this tasty preparation.
Check out these other delicious recipes below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see what we need to prepare couscous with squid
- 1 cup raw couscous
- 1 1/4 cup water
- 10.5 oz squid
- 10 olives (green or Taggiasca as preferred)
- 8 tomatoes (Picadilly type)
- to taste fine salt
- Half tsp sugar
- to taste pine nuts (quantity as you like)
- 1 cup peas
- to taste chopped parsley
- to taste extra virgin olive oil
- 2 cloves garlic
- 1/4 cup white wine
- 10 capers (desalted or pickled as preferred)
- to taste chili powder (if you like)
- 1 cup water (for cooking the sauce)
Tools
- 1 Saucepan
- 1 Sieve
- 1 Knife
- 1 Bowl
Steps
First, let’s focus on the squid.
Usually, the biggest cleaning I have done at the fish market and when I get home, I wash them again under running water.
Once checked that they have no remaining residues, I start to cut them.
I then put them to drain in a sieve or colander.
Once drained, I transfer them to a pan to release the water they still hold.
After a few minutes at medium heat and the water has evaporated, we remove them and set aside in a container.
In the same pan we begin to prepare the sauce.
Cut a garlic clove into slices and leave one whole.
Add a drizzle of extra virgin olive oil, the Taggiasca or green olives, if preferred, the desalted capers, the pine nuts, and after letting them wilt for a few minutes in the oil, add the peas and about ten fresh sliced tomatoes.
Raise the heat and deglaze with white wine.
Once evaporated, add the water.
Adjust the salt and chili powder, if desired.
Add half a teaspoon of sugar.
At this point, add the squid that we previously seared and set aside, they will need to cook together with our sauce.
Give a sprinkle of parsley and let it cook over low heat for about 30/40 minutes, until the squid is tender and ready.
If you see the water is reducing too much, add a bit of hot water.
After this time has passed, taste and check the cooking.
Now prepare the couscous by letting it swell in boiling water as per instructions on your package.
Once ready, pour the squid sauce over it and what can I say… Enjoy this wonderful dish full of flavors.
Bon appétit
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