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Photo of Sicilian-style stuffed squid with yoghurt and mint by WW

Sicilian-style stuffed squid with yoghurt and mint

4
Points®
Total Time
3 hr 30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
With fun textures created by the couscous and pine nut filling, this dish is a big hit for the seafood lovers looking for a refreshing summer delight.

Ingredients

Dry couscous

½ cup(s), (100g)

Tomato(es)

1 medium, finely chopped

Sultanas

1 tbs

Pine nuts

2 tsp

Fresh flat-leaf parsley

2 tbs, finely chopped

Calamari or squid, raw

640 g, (buy 8x120g) cleaned

Lemon juice

2 tbs

Olive oil

1 tbs

Garlic

1 clove(s), crushed

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Fresh mint

1 tbs, finely chopped

Rocket

2 cup(s), (60g)

Lemon(s)

1 medium, wedges to serve

Instructions

  1. 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.
  2. 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.
  3. Combine yoghurt, mint and 1½ tablespoons water in a small bowl. Season with salt and pepper.
  4. 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.

Notes

SERVING SUGGESTION: Baby rocket leaves. TIP: Don’t overfill the squid hoods with stuffing mixture as it will expand as the squid cooks.

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