Honey-Glazed Grilled Calamari Over Wilted Spinach With Capered Couscous
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Couscous1 cup
Capers (drained)1 tsp
Oregano (dried)1
Salt1 cup
Honey2 tsps
Olive Oil2 cloves
Garlic (minced)Directions:
1
For the capered couscous: Cook couscous according to package directions, adding capers and oregano at beginning of cooking time
2
Add parsley and season, to taste, with salt and black pepper just before serving
3
For the calamari: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat
4
Season both sides of calamari with salt and lemon pepper
5
Place calamari on hot pan and cook 2 minutes per side, until golden brown
6
In a small bowl, whisk together honey and rice wine
7
Brush mixture over both sides of calamari and cook 1 to 2 more minutes per side, until cooked through and opaque
8
Meanwhile, heat oil in a large skillet over medium heat
9
Add garlic and cook 1 minute
10
Add spinach, cover and steam 1 minute, until spinach wilts
11
Season, to taste, with salt and black pepper
12
Slice calamari crosswise into rings and serve over wilted spinach
13
Serve couscous on the side