Spicy squid and giant couscous stew
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Loading... - Agnes Lehnert
- 13 Aug 2021
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Prep 15 min
Cook 55 min
Serves 4
350g cherry tomatoes
65ml olive oil
1 onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
2 tsp caraway seeds, lightly crushed in a mortar
1 tsp tomato paste
1kg squid tubes, cleaned and cut into 1.5cm rounds
100ml dry white wine
1 tbsp caster sugar
1 x 400g tin chopped tomatoes
20g coriander leaves (about 2 tbsp), roughly chopped
Salt and pepper
100g giant couscous
2 tsp rose harissa
1 small shallot, peeled and finely chopped
½ tbsp cider vinegar
70g pitted kalamata olives, roughly chopped
1 tbsp coriander seeds, lightly crushed in a mortar
1 tsp grated lemon zest
Toss the cherry tomatoes in a teaspoon of oil, to coat. Put a large saute pan on a high heat and, once very hot, add the tomatoes and fry, stirring gently, for five minutes, until their skins are charred and blistered. Transfer to a plate and wipe the pan clean.
Turn the heat to medium-high, add two tablespoons of oil and the onion to the same pan, and cook until softened and lightly browned – about seven minutes. Add the garlic, caraway and tomato paste, and cook, stirring, for a minute, until fragrant. Add the squid and wine, cook for seven minutes, then stir in the sugar, tinned tomatoes, three-quarters of the fresh coriander, a teaspoon and three-quarters of salt and a good grind of pepper. Bring to a simmer, lower the heat to medium and cook for 20 minutes.
Stir in the couscous and cook for 12 minutes, until the couscous is cooked through and the squid is tender, then stir in the harissa and charred tomatoes and cook for two minutes more, to heat through.
While the couscous is cooking, put the shallots, vinegar and an eighth of a teaspoon of salt in a bowl, leave to pickle for 15 minutes, then stir in the olives and remaining fresh coriander. Heat the remaining two tablespoons of oil in a small frying pan on medium-high heat, and fry the coriander seeds for two minutes, until fragrant. Tip into the pickle mixture and stir to combine.
Transfer the stew to a deep serving platter, spoon over the shallot and olive mixture, sprinkle with the lemon zest and serve.
