Honey-Glazed Grilled Calamari over Wilted Spinach with Capered Couscous

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the capered couscous:
  • 1 cup couscous
  • 1/4 cup drained capers
  • 1 teaspoon dried oregano
  • 1 tablespoon freshly chopped parsley leaves
  • Salt and freshly ground black pepper
  • For the calamari:
  • Cooking spray
  • 1 pound calamari, whole bodies
  • Lemon pepper, to taste
  • 1/2 cup honey
  • 1 tablespoon rice wine (mirin)
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 (10-ounce) package fresh spinach
Directions
For the capered couscous:
  • Cook couscous according to package directions, adding capers and oregano at beginning of cooking time. Add parsley and season, to taste, with salt and black pepper just before serving.

  • For the calamari:

  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of calamari with salt and lemon pepper. Place calamari on hot pan and cook 2 minutes per side, until golden brown. In a small bowl, whisk together honey and rice wine. Brush mixture over both sides of calamari and cook 1 to 2 more minutes per side, until cooked through and opaque.

  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add spinach, cover and steam 1 minute, until spinach wilts. Season, to taste, with salt and black pepper. Slice calamari crosswise into rings and serve over wilted spinach. Serve couscous on the side.


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