A summery dish full of surprising flavors: soft couscous, tangy grapefruit, spicy squid rings, and a crunchy topping of Sandra's Turmeric Quinoa Granola. Perfect as a light meal on a warm day, or to give your table a touch of holiday flair. ☀️
This is what you need
- 200ml vegetable stock
- ½ pink grapefruit
- 20 squid rings (fresh or frozen)
- 100g whole wheat spelt couscous
- 1 handful of Sandra's Turmeric Quinoa Granola
- ½ bell pepper, cut into small pieces
- 200g peas (frozen)
- 8 radishes, cut into pieces
- 1 spring onion, sliced into rings
For the marinade
- 4 tbsp olive oil
- 2 tbsp grapefruit juice
- 1 clove of garlic
- 1 ½ tsp ras el hanout
- 1 tsp paprika powder
This is how you prepare it
Bring the vegetable stock to a boil. Cut the grapefruit into thin slices and reserve the juice from the membranes. Combine the marinade ingredients and season with salt and pepper. Pat the squid rings dry and toss them with the marinade. Let stand for 10 minutes.
Place the couscous in a bowl, pour the hot stock over it and let it soak for 10 minutes until all the liquid has been absorbed.
Meanwhile, briefly roast the bell pepper and peas in a pan with a little olive oil and season with salt and pepper. Remove from the pan. Briefly fry the squid rings in the same pan and deglaze with the remaining marinade.
Fluff the couscous with a fork and mix with the vegetables. Add some of the marinade from the pan and garnish with the radishes, spring onions, and a handful of Turmeric Quinoa Granola.
Tip 🌿
Delicious with extra fresh herbs such as coriander or mint for an even fresher touch.
Recipe from Sandra's Fast Food cookbook
