The other night I had some friends over for a tapas night. It wasn’t strictly Spanish in style, but it gave me an opportunity to try a lot of different recipes in small quantities. The following is a recipe I made up (although admittedly, inspired by something similar I had at a restaurant a while ago) which is made up of squid, courgettes, dried cranberries, Israeli couscous and toasted almonds.
Squid, courgette and Israeli couscous salad
1 Tbsp chopped flat leaf parsley
2 Tbsp chopped dried cranberries
1 finely diced courgette
1/4 C Israeli couscous
2 squid tubes, scored in criss-crosses and sliced
1 Tbsp olive oil
1 Tbsp lemon juice
handful of toasted slivered almonds
Boil Israeli couscous for about 8-10 mins until al dente. Drain and set aside.
Toss raw squid with a pinch of each: salt, pepper and smoked paprika.
Fry diced courgette in the olive oil on a medium to high heat until golden brown. Season and add to the couscous (including the oil from the pan).
In the same pan, on a high heat, fry squid for about two minutes until cooked. Add to the couscous and courgette. Toss everything together with the chopped cranberries, parsley, toasted almonds and lemon juice. Season to taste then serve.
I’ve also made a seafood-free version of this salad before, in larger quantities (I think I doubled everything). I omitted the squid, but diced up a capsicum and fried it up with the courgettes. I also made a dressing instead of just using lemon juice. The dressing was made up of 1 part soy sauce, 2 parts red wine vinegar, and 4 parts extra virgin olive oil.