The couscous with cuttlefish and chickpeas is a quick and tasty dish, perfect for those looking for a practical yet flavorful idea. I love simple recipes that highlight fresh ingredients, and this is one of my favorites for a light lunch or a delicious dinner.
The cuttlefish, first boiled to make them tender, then sautéed in a pan with garlic, parsley, and chili pepper, release an irresistible aroma that perfectly complements the delicacy of the couscous. To complete the dish, chickpeas and tuna add a bold flavor, creating a perfect balance between sea and land.
This recipe is ideal if you’re looking for quick fish dishes, easy to prepare but incredibly tasty. The couscous absorbs all the flavors, delivering a harmonious and enveloping result.
Perfect for every season, it’s a practical and nutritious solution to bring to the table without much effort.
Try it and let yourself be won over by this Mediterranean couscous with cuttlefish and tuna: an explosion of flavor that will make every occasion special!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
- 8 oz cleaned cuttlefish
- 1 cup couscous
- 1 cup water
- 4 oz chickpeas
- 5.5 oz tuna
- 1 garlic clove
- 1 chili pepper
- parsley, salt, olive oil as needed
- 1.75 oz cheese
- 1 lemon, zest and juice
Tools
- non-stick pan
- stainless steel pots
- cutting board
- extra virgin olive oil
Steps
To prepare the cold couscous with cuttlefish and chickpeas, start by heating the water and bringing it to a boil. Pour it over the couscous and add two tablespoons of oil.
Cover and let it rest for 10 minutes. Meanwhile, parboil the cuttlefish for a few minutes, about 4/5 minutes after the water has reached a boil, with a pinch of salt. Drain and cut into rings.
In a pan, sauté the garlic clove with the chili pepper and parsley in a drizzle of oil. Add the cuttlefish and after letting them season for a few minutes, add half a cup of water. Adjust the salt.
Fluff the couscous with a fork, add the cuttlefish sauce, chickpeas, lemon juice with zest, parsley, tuna, and cheese. Mix well, combining all the ingredients.
Add the cooked cuttlefish, season with a drizzle of oil, and keep in the fridge until serving.
Enjoy your meal!
