Recipe courtesy of Bobby Flay
Episode: Hold the Meat
Level:
Easy

Ingredients

Directions

Heat 1 tablespoon of oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the chorizo and cook until golden brown. Add the couscous and coat with the mixture. Bring the chicken stock to a boil, pour over the couscous, bring back to the boil, cover and remove from the heat. Let sit 10 minutes. Fluff with fork and let cool. Preheat grill. Stuff the squid with the couscous mixture and secure the end with a toothpick. Brush the squid with the remaining olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side.

IDEAS YOU'LL LOVE

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Grilled Stuffed Portobello Mushrooms

Recipe courtesy of Michele Wilson

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Grilled Romaine with Balsamic Dressing

Recipe courtesy of Valerie Bertinelli

Tricolore Stuffed Pork

Recipe courtesy of Giada De Laurentiis

Grilled Chicken Sliders

Recipe courtesy of Ree Drummond

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Stuffed Cabbage

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking