Calamari and Pearl Couscous in a Spicy Tomato Sauce
Calamari and Pearl Couscous in a Spicy Tomato Sauce is quick and easy comfort food at it’s best. Tender calamari, creamy, slightly chewy pearl couscous in a rich, flavourful tomato sauce. Think risotto without the time and effort!
I’ve used calamari, but feel free to substitute shrimp, clams or mussels in the dish. All are great alternatives.
Tomato passata, onion, garlic, a little white wine infused with saffron come together in a simple sauce made fragrant and spicy with the addition of cayenne, paprika, turmeric and cumin.
While the sauce cooks, the pearl couscous is toasted a minute or two in some olive oil, then simmered until soft and tender. The cooked couscous is stirred into the sauce, where it absorbs all the delicious flavours from the spices. The calamari are briefly sautéed calamari, then added to the sauce at the last minute. A good handful of fresh basil completes the dish.
Serve with a drizzle of olive oil and a few fresh basil leaves on top.
Pearl couscous, aka Israeli couscous
If you haven’t tried Israeli-style pearl couscous before, let me introduce you to this fantastic, versatile little gem of a pantry item! Once you try it, you will wonder how you ever got along with out it.
Pearl couscous is a larger, chewier version, of the regular couscous that you may be familiar with. This tiny little ball shape pasta is made from semolina flour that has been toasted, giving it a slightly nutty flavour.
When cooked, the pearl couscous has a soft, tender, slightly chewy texture, a little bit like barley. The little pearls absorb the flavours from whatever spices, or sauces that you use.
Pearl couscous pairs well with Mediterranean, Middle Eastern, or North African spices and ingredients. The tiny little pearls will absorb the flavour of whatever spices or sauces you choose. Use pearl couscous as you would rice or grains in soups, salads, side dishes, or risotto style dishes.
Ingredients
- 1¼ cup water
- 3 tbsp olive oil (plus more for drizzling)
- 1 cup pearl couscous
- 2 calamari cut into ½ inch rings ( or 8-10 shrimp)
- 1 onion peeled and chopped
- 1 garlic clove minced
- ¼ cup dry white wine
- ⅛ tsp crushed saffron
- 1½ cups crushed tomatoes, or passata
- 1 tbsp freshly squeezed lemon juice
- zest of lemon
- 1 tsp paprika
- ½ tsp ground cumin
- ⅛ tsp cayenne
- ½ tsp turmeric
- salt and pepper to taste
- handful fresh basil (reserving a few smaller leaves for garnish)
Instructions
- Place the wine in a small bowl or measuring cup and add the saffron. Set aside.
- Spread the calamari rings on a plate and pat dry with paper towels. Season with salt and pepper.
- Heat 2 tablespoons of the olive oil n a large, wide skillet over high heat. Add the calamari and quickly saute until puffed, about 1 minute. Remove from the pan with a slotted spoon and set aside.Note: if using shrimp, saute until they just turn pink.
- Add the chopped onion and garlic to the pan and cook until soft and lightly browned, about 2-3 minutes.
- In a small saucepan heat one tablespoon of the olive oil over med-high heat. Add the couscous and toast in the oil, stirring frequently, until lightly brown, about 1-2 minutes.
- Add the paprika, cayenne, turmeric and cumin to the pan and cook, stirring, for 1 minute.
- Add saffron and wine and simmer for 1 minute, then add the crushed tomatoes or passata. Lower the heat and let the sauce simmer gently for about 10 minutes.
- While the sauce is simmering prepare the couscous. In a small saucepan heat one tablespoon of the olive oil over med-high heat. Add the couscous and toast in the oil, stirring frequently, until lightly brown, about 1-2 minutes.Add the water, cover, and let simmer for 8-10 minutes.
- After the sauce has simmered for about 10 minutes, stir in the lemon juice and zest and add salt and pepper to taste. If the sauce is too thick add some water to thin.
- Add the cooked couscous and calamari to the sauce, gently stir and let cook for another 1-2 minutes. Remove from the heat and stir in the basil.
- To serve, add a drizzle of olive oil and top with a few small basil leaves.
Notes
- Shrimp: sauté briefly then add to the sauce at the last minute as you would the calamari, or add to the the sauce raw, and cook until pink.
- Clams or mussels; add the clams or mussels sauce, cover and let cook until their shells open before adding in the cooked couscous.