This Chorizo and Squid with Greek-style couscous salad is quick and easy to prepare and very delicious.
Author: adapted from Jamie's 15 minute meals by Jamie Oliver
big bunch of fresh mint
Chorizo & Squid
400gbaby squid(gutted and cleaned)
3good quality chorizo sausages
2red capsicum(peppers, deseeded and sliced)
white wine vinegar
12black olives(stones removed)
Blitz together in the food processor cleaned and trimmed spring onions, spinach, mint and a pinch of salt and pepper.
Remove the blade and tip in the couscous and 1 large cup of boiling water. Replace the lid and let it sit.
Remove the tentacle of the squid, set aside. Open up the tube and score the inside in a crisscross manner.Cut into pieces.
Slice chorizo and fry in a pan with olive oil.
Add the capsicum and fry for about 5 minutes.
Throw in the squid, toss around then add the honey, a splash of vinegar, crushed garlic and olives.
Stir until the squid is lightly cooked.
Fluff up the couscous and dress with the juice of 1/2 lemon.
Taste for seasoning and adjust if necessary.
Tip the couscous onto a platter and spoon over the squid mixture.
Crumble the fetta over the lot.
In a bowl on the side place the yoghurt with the harissa marbled through it.
Cut up remaining lemon into wedges to serve on the side.
For this recipe get beautiful fresh baby squid, gut it and clean it. Also make sure you buy the best chorizo. The recipe asks for 80g of chorizo but I put in quite a bit more as I did with the fetta...I love fetta!