Grilled Squid, Merguez Sausage and Couscous

Name: Grilled Squid, Merguez Sausage and Couscous
Yield: Serves 2
Cuisine: British
Ingredients: finely grated zest of 1 lemon; ½ bunch fresh coriander, chopped; 1 pinch of hot smoked paprika; about 150 g couscous; sea salt and pepper; sea salt and pepper; 2 merguez sausages; 250 g fresh squid, cleaned, the bodies opened flat (score these for a more decorative result); 50 ml extra virgin olive oil; 1 fine fresh red chilli, chopped; 1 handful of flat-leaf parsley leaves, chopped; 100 ml red wine vinegar; 1 banana shallot, peeled and finely sliced; a few tbsp of caster sugar

Preparation info

Serves
2

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This dish has got North African overtones. The spicy merguez sausage contains oils that, when cooked, mix beautifully with the squid and couscous.

Ingredients

50 ml extra virgin olive oil
2 merguez sausages
250 g

Europe
United Kingdom
Main course
September
Autumn
October

Method

Preheat the oven to 180°C/350°F/gas mark 4, and preheat the grill or char-grill.

First the couscous. Put the dried stuff in a bowl and barely cover with boiling water. Cover and leave somewhere warm for 10 minutes. Fork through the couscous and add some salt and pepper, the lem