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Tunisian Stuffed Squid with Couscous
Tender squid stuffed with a flavorful mixture of rice, herbs, and spices, then simmered in a rich tomato-based sauce and served with fluffy couscous. This dish is a celebration of Tunisian coastal cuisine, offering a delightful balance of textures and aromatic flavors.
ð§ ææ
- 3 Medium squid(cleaned, tentacles and arms reserved)
- 1 medium Onion(finely diced)
- 3 Garlic cloves(grated)
- 0.5 cup Fresh parsley(chopped)
- 0.5 cup Rice(par-cooked)
- 1 tbsp Harissa
- 1 tbsp Tunisian Ras El-Hanout
- 1 tbsp Paprika
- 1 tbsp Dried mint
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 cup Olive oil(divided)
- 2 Hot peppers(for sauce, optional)
- 500 g Tomato puree
- 0.5 tbsp Turmeric
- 2 Cardamom pods
- 2 cups Boiling water(or as needed)
- 2 small Potatoes(peeled and cubed)
- 100 g Chickpeas(soaked)
- 500 g Couscous
- 0.5 tbsp Turmeric(for couscous)
- 1 tsp Salt(for couscous)
- 5 Cloves
ðšâð³ äœãæ¹
- 1
Prepare the stuffing: Finely dice the onion, grate the garlic, and chop the parsley. Chop the squid tentacles and arms into small pieces.
ð¡ ããã®ã³ã: Ensure all ingredients for the stuffing are finely chopped for a cohesive texture. - 2
In a large bowl, combine the par-cooked rice, chopped parsley, diced onion, grated garlic, chopped squid tentacles and arms, harissa, Ras El-Hanout, paprika, dried mint, salt, black pepper, and 2 tbsp of olive oil. Mix thoroughly.
ð¡ ããã®ã³ã: Taste the stuffing mixture and adjust seasonings as needed. - 3
Carefully fill the cleaned squid bodies with the stuffing mixture. Do not overfill, as the rice will expand. Seal the opening of each squid with a toothpick to prevent the filling from leaking out.
ð¡ ããã®ã³ã: Leave some space at the top of the squid for the rice to expand during cooking. - 4
Prepare the sauce: In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Sauté the hot peppers (if using) until golden to infuse the oil. Add the diced onion and sauté until softened, about 5 minutes.
- 5
Add the tomato puree, salt, black pepper, turmeric, and paprika. Stir well and let it simmer for 3 minutes.
- 6
Carefully place the stuffed squid into the sauce. Pour in enough boiling water to cover the squid. Add the cardamom pods and the remaining 1 tbsp olive oil.
ð¡ ããã®ã³ã: Ensure the squid are mostly submerged in the sauce. - 7
Add the cubed potatoes and soaked chickpeas to the pot. Bring the sauce to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the squid is tender and the potatoes are cooked through.
ð¡ ããã®ã³ã: Cooking time may vary depending on the size and thickness of the squid. - 8
Prepare the couscous: In a bowl, combine the couscous, turmeric, salt, cloves, and 1 tbsp olive oil. Mix well. Transfer to a steamer pot and steam for 20 minutes.
- 9
After 20 minutes, add some of the sauce from the squid pot to the couscous to prevent sticking. Return to the steamer for another 10 minutes.
- 10
Serve the stuffed squid and vegetables over the steamed couscous, spooning extra sauce over the top. Garnish with fried peppers if desired.
ð¡ ããã®ã³ã: This dish is best served immediately.
ð¡ ããã®ã³ã
- âIf Ras El-Hanout is unavailable, use a blend of warm spices like cinnamon, cumin, and coriander.
- âFor a spicier dish, add more harissa or a pinch of red pepper flakes to the stuffing or sauce.
- âEnsure the squid is fresh for the best flavor and texture.
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- Instead of rice, use bulgur wheat or barley for the stuffing.
- Add other vegetables like carrots or zucchini to the sauce.
- Serve the stuffed squid with bread instead of couscous.