Sicilian-style stuffed squid with yoghurt and mint
½ cup(s), (100g)
1 medium, finely chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
Calamari or squid, raw
640 g, (buy 8x120g) cleaned
1 clove(s), crushed
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
1 tbs, finely chopped
2 cup(s), (60g)
1 medium, wedges to serve
- Place couscous in a medium heatproof bowl. Add ½ cup (125ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Stir in tomato, sultanas, pine nuts and half the parsley. Season with salt and pepper.
- Fill squid hoods with couscous mixture (see tip). Place squid in a large ceramic ovenproof dish. Combine juice, oil, garlic and remaining parsley in a small jug. Pour over squid. Cover and place in fridge for 3 hours or overnight.
- Combine yoghurt, mint and 1½ tablespoons water in a small bowl. Season with salt and pepper.
- Preheat a chargrill or barbecue over high heat. Cook squid for 2–3 minutes each side or until golden and cooked through. Serve with mint yoghurt, extra mint and lemon wedges.