Saffron Squid and Couscous

Saffron Squid and Couscous


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Squid cooked in garlic, brandy and saffron, mixed with baby spinach, rocket and tomato then served with couscous on the side. Makes a quick and easy meal.


Serves: 4 

  • 2 cups couscous
  • pinch saffron threads
  • 2 teaspoons hot water
  • 1 tablespoon olive oil
  • 4 small cleaned squid hoods, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons brandy
  • 100g baby spinach
  • 100g rocket
  • 1 small tomato, diced

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Cook couscous according to packet directions. Mix the saffron and water together in a bowl and set aside.
  2. In a frying pan, heat the oil. Stir in the squid and garlic then cook until browned. Remove from frying pan. Stir in the brandy then cook until almost evaporated.
  3. Stir in spinach, rocket, tomato and saffron, cook until wilted then stir in squid. Serve with couscous.

Cooking Squid

Squid only needs to be cooked a couple of minutes - any longer and it gets rubbery.

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