Squids stuffed with couscous and tomatoes
Much lighter and looser than with rice, and the tomatoes stuffing gives extra juiciness.
Preparation steps
- Make couscous first. Boil the stock or salt water, then add the couscous, stir, cover and let it stand for about 10 minutes until the couscous swells.
- Clean the squid, wash and drain well. Cut the legs into small pieces. Saute the onion and garlic in the heated oil, then add the sliced legs and simmer until the liquid evaporates, remove from the heat and cool.
- Put the prepared couscous, sliced tomatoes and parsley in a mixing bowl, then add salt and pepper and mix everything well.
- Fill the squid with the prepared stuffing and secure the opening with a toothpick. In a raw pan, heat the oil and fry the squid until nicely browned on all sides. Add a few cloves of garlic in the whole (if you want), then pour wine over everything, cover and let it cook lightly until the squid softens for about 20 minutes.
- If you run out of liquid during cooking, add a little water or stock. Serve with spinach and salad of your choice.
