Chorizo & Squid Greek-style Couscous Salad
Serves 4·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 4 | spring onions | |
| 100g | baby spinach | |
| 1 | bunch | fresh mint |
| 1 | mug (300g) | couscous |
| 1 | lemon | |
| 400g | baby squid(gutted and cleaned) | |
| 80g | cured chorizo sausage | |
| olive oil | ||
| 2 | mixed-colour peppers | |
| 1 | tbsp | runny honey |
| sherry vinegar | ||
| 2 | cloves of garlic | |
| 8-10 | black olives(stone in) | |
| 50g | feta cheese | |
| 1 | heaped tsp | harissa |
| 4 | tbsp | fat-free natural yoghurt |
Method
1.Blitz the trimmed spring onions in the processor with the spinach, most of the top leafy half of the mint and a pinch of salt and pepper until fine.
2.Remove the blade, stir in 1 mug of couscous and 2 mugs of boiling water, put the lid on and leave to sit in the processor.
3.Cut open the squid tubes and, using a regular eating knife, lightly score the inside in 0.5cm crisscrosses, then slice with a sharp knife about 1cm thick, and roughly slice the legs.
4.Slice the chorizo and put it into the pan with 2 tablespoons of oil.
5.Deseed, slice and add the peppers, then about 4 minutes later stir in all the squid, the honey and a splash of vinegar.
6.Squash over the unpeeled garlic through a garlic crusher, destone and add the olives and stir for a few more minutes.
7.Fluff up the couscous and mix with the juice of ½ a lemon, then tip on to a big board or platter.
8.Spoon the squid, peppers and chorizo over the couscous. Crumble the feta over the top and pick over the remaining mint leaves.
9.In a small bowl, ripple the harissa through the yoghurt and serve everything together, with lemon wedges on the side.
Comments
Sign in to leave a comment.