Couscous salad with cuttlefish and peas, the summer version of the classic Cuttlefish and Peas… a light and tasty cold dish, quickly prepared with boiled cuttlefish, precooked couscous, and fresh or frozen peas. In this case, I’ve also added a diced carrot, a green onion, and some basil leaves for a touch of color and aroma. The recipe can be made in advance and is great for a beach lunch or a summer outdoor dinner… try it and you’ll see everyone will love it!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 357.18 (Kcal)
- Carbohydrates 52.40 (g) of which sugars 6.33 (g)
- Proteins 29.59 (g)
- Fat 4.20 (g) of which saturated 0.23 (g)of which unsaturated 0.14 (g)
- Fibers 5.96 (g)
- Sodium 689.06 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup raw couscous (precooked)
- 10.5 oz cuttlefish (cleaned)
- 1 carrot
- 3/4 cup peas (fresh or frozen)
- 1 green onion
- basil (or other aromatic herbs)
- extra virgin olive oil
- salt
Tools
- Pot
- Colander
- Bowl
- Pan
Preparation
Clean the cuttlefish, removing the beak, and rinse them under running water.
Boil them in salted boiling water for about 20 minutes, or until they are tender. The time depends on the size and quality of the cuttlefish, check the cooking with a fork or a skewer.
Once cooked, drain them, cut them into strips, and place them in a bowl. Season with extra virgin olive oil and a little salt (1).
Trim the green onion and chop it, peel the carrot and dice it.
Sauté them in a pan with a drizzle of oil, then add the peas and adjust the salt (2). Add a little hot water and cook for a few minutes until the vegetables are tender.
Add them to the cuttlefish and mix (3).
Place the couscous in a bowl, pour the amount of hot water indicated on the package, and let it swell for 5-6 minutes.
After the time has elapsed, fluff it with a fork, adding a drizzle of oil.
Finally, add it to the bowl with the other ingredients.
The couscous with cuttlefish and peas is ready, garnish with a few basil leaves and serve at room temperature or cold.
Tips and Notes
You can omit the carrot if you don’t like it, or replace it with some cherry tomatoes cut into pieces.
For preparing the couscous, follow the instructions and amounts given on the package.
I recommend using medium or small-sized cuttlefish. Both fresh and defrosted ones are fine.
FAQ (Questions and Answers)
How long can you store couscous with cuttlefish and peas?
You can store it for 1-2 days in the refrigerator, in a well-sealed glass or steel container.
What can I use to replace couscous?
You can use rice, barley, buckwheat, or a mix of precooked grains.
