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Ingredients
- 6 medium-sized squid
- 80g couscous
- ½ red capsicum, chopped
- 2 tbsp pine nuts, toasted
- ¼ small red onion, chopped
- 1 garlic clove, chopped
- Salt
- 1 tsp smoked paprika
- 2 tbsp chopped parsley
- 2 tbsp chopped coriander
- 1 tsp grated lemon rind
- 80ml olive oil
- Vegetable oil
Method
Clean the squid bodies and leave whole. Trim the tentacles.
Cook the couscous as per packet instructions and add remaining ingredients, except vegetable oil.
Stuff squid bodies with couscous mixture, pushing all the way to the end. Secure open end with a toothpick.
Heat a little vegetable oil in a pan, season squid and cook on all sides until golden.
Remove from pan and cook tentacles until just cooked through. Remove toothpicks and slice squid through the middle. Serve with lemon and rocket.
