Chermoula Calamari Steak

with Pistachio Couscous

Recipe No.021

Squid Inc Int. 021-Chermoula-Calamari-Steak


4 Calamari steaks
200 grams couscous
250ml (1 cup) hot chicken or vegetable stock
3 tbsp chopped Pistachios
400 grams Chick Peas – rinsed and drained
2 tbsp virgin olive oil
2 tbsp lemon juice, zest
Harissa (Tunisian Chilli paste from the Middle East)
3 tbsp coriander leaves, coriander and parsley stalks – chopped finely

Chermoula ingredients:
3 garlic cloves
1 small diced red onion
2 tsp ground cumin
1/2 tsp ground coriander
1 tsp sweet smoked paprika
1/2 tsp dried chilli flakes
1/2 tsp ground turmeric
Juice of 2 lemons
3-4 tbsp olive oil


1. While you are making this, score the calamari steaks
2. Place in a bowl with olive oil, garlic, coriander and parsley stalks, lemon zest and cover with cling wrap and refrigerate for one hour
3. In a food processor place, all the Chermoula ingredients above and slowly add in the olive oil to form a paste
4. Remove the Calamari steaks from their marinade, wiping excess off by sliding them against the sides of the bowl
5. Spread the Chermoula paste over each steak – cover and refrigerate while you prepare the couscous
6. Place couscous in a heatproof bowl and pour over the hot stock – cover for 5 minutes
7. Fluff couscous with a fork, add herbs, garlic, nuts, chickpeas and lemon juice – season to taste
8. Heat a grill plate and char grill steaks both sides until they are white
9. Plate the couscous, slice steak at 45º degree angle and place on top of the couscous
10. Serve with lemon wedges and Harissa paste

Serves 4


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