Monday, August 4, 2008

Citrus Calamari Couscous Salad with Tomatoes and Pine Nuts

The inspiration:
We spent a blissful Sunday at the beach, so seafood is on the brain. Also, we're beat, so another 15 minute dish is just what the (calamari) captain ordered.

The result:
Citrus Calamari Couscous with Tomatoes and Pine Nuts

1 cup uncooked whole grain couscous (or substitute a box of Near East Pine Nut coucous)
1/3 pound frozen calamari rings*
1 medium tomato, diced (or 10 cherry tomatoes, halved)
1/4 cup pine nuts
juice from 1 lemon
1 Tbsp. olive oil
bed of greens
fresh basil (optional)
-take 2 saucepans, add a cup of water to each, and bring both to a boil
-stir in couscous to one pan, then cover and remove from heat and let let sit for 5 minutes
-in the other pan, add frozen calamari and cook for 2-3 minutes, then drain
-drizzle half the lemon juice and a dash of salt to the couscous and fluff with a fork
-add the other half of the lemon juice and a dash of salt to the calamari, and mix until coated
-mix the calamari, tomatoes, and olive oil into the couscous, and salt to taste
-spoon over beds of greens, sprinkle with pine nuts, and garnish with basil if using
*virtually any kind seafood can be used for this dish. We get our calamari at Trader Joes because they always have good deals on their frozen seafood. We've also tried canned clams, frozen bay scallops, and shrimp. Experiment!
This can be served hot or cold, as a salad or as a side (without the greens). It's very versatile. We are citrus lovers in our family, so I always serve with extra wedges of lemon.

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