Servings: 2
Calories: 635kcal
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
Notes on substitutions;
- 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.
Nutrition
Calories: 635kcal | Carbohydrates: 91g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 75mg | Potassium: 1112mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1094IU | Vitamin C: 31mg | Calcium: 84mg | Iron: 5mg
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