Couscous, Lemons, Almonds, Squid
Serves 2·Added 5 May 2026 by Tom Melhuish
MainDairy-FreeSummer
Ingredients
| 125 | g | couscous |
| lemon(juice of, halves reserved) | ||
| preserved lemon(pulp discarded, flesh diced) | ||
| 1 | handful | salted Marcona almonds(toasted) |
| 1 | handful | stoned green olives |
| splash | lime juice | |
| flat-leaf parsley(lots, chopped) | ||
| black pepper | ||
| very fruity olive oil | ||
| 500 | g | prepared squid |
Method
1.Plump up 125g couscous in twice its volume of freshly boiled water or stock into which you have squeezed the juice of a lemon. Add the empty lemon halves to the couscous for flavour.
2.Chop a preserved lemon into tiny dice, discarding its pulp. Mix with a handful of toasted salted Marcona almonds, a handful of stoned green olives, a little lime juice and lots of chopped flat-leaf parsley and add to the couscous. Finish with black pepper and just a shake of very fruity olive oil.
3.Score 500g prepared squid lightly with a sharp knife, then cut into large pieces. Grill for a couple of minutes, till lightly cooked, the surface a little charred here and there.
4.Place on the couscous.
Recipe Notes
AI · may be inaccurate
Substitutions
- squid → prawns (alternative protein mentioned in title)
Tips
Warm grains of couscous. Grilled seafood. A spritz of fresh lemon.
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