Start this recipe by scoring the calamari in a diamond pattern on one side. Season with salt, pepper, lemon zest and the olive oil. Allow to infuse. To make the dressing, simply mix all the ingredients together in a bowl and season well with salt and pepper. Next, make the couscous in a pan according to the instructions on the packet. Whilst still hot, stir in the baby spinach leaves to wilt and cover. When you are ready to serve, quickly flash fry the calalmari in a griddle pan and immediately serve over the couscous and drizzle with the prepared dressing.
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