Honey-Glazed Grilled Calamari over Wilted Spinach with Capered Couscous

2012-09-26
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Mini Egg Salad Sandwiches

  • Spicy Pork Ribs

Ingredients

  • 1 cup couscous
  • 1/4 cup drained capers
  • 1 teaspoon dried oregano
  • 1 tablespoon freshly chopped parsley leaves
  • Salt and freshly ground black pepper
  • Cooking spray
  • 1 pound calamari, whole bodies
  • Lemon pepper, to taste
  • 1/2 cup honey
  • 1 tablespoon rice wine (mirin)
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 (10-ounce) package fresh spinach

Method

Step 1

For the capered couscous: Cook couscous according to package directions, adding capers and oregano at beginning of cooking time. Add parsley and season, to taste, with salt and black pepper just before serving. 

Step 2

For the calamari: 

Step 3

Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of calamari with salt and lemon pepper. Place calamari on hot pan and cook 2 minutes per side, until golden brown. In a small bowl, whisk together honey and rice wine. Brush mixture over both sides of calamari and cook 1 to 2 more minutes per side, until cooked through and opaque. 

Step 4

Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add spinach, cover and steam 1 minute, until spinach wilts. Season, to taste, with salt and black pepper. Slice calamari crosswise into rings and serve over wilted spinach. Serve couscous on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *