Squid stuffed with couscous and dill sauce

seafoodLovers
Prep-time Bake-time
20 min 50 min
Difficulty
Servings
4 people

INGREDIENTS

  • 4 foodhaus squids
  • 3/4 cup Agnesi couscous
  • 6 pieces Ktima Barba Yiannis sundried tomatoes
  • 1/3 cup Ardo sliced mixed peppers, cut into cubes
  • 2 tbsp Ardo spring onions
  • ½ tsp Maldon salt
  • ½ tsp Maldon ground pepper
For the sauce:
  • 2 tbsp Chorio Extra virgin olive oil
  • ½ cup foodhaus onions, cut in cubes
  • 2 tsp Ardo garlic, diced
  • 1 tbsp Ciao tomato paste
  • 1 cup Ciao chopped tomatoes
  • 1 cup vegetable broth
  • 2 tbsp dill, finely chopped
  • ½ tsp Maldon salt
  • ½ tsp Maldon ground pepper

METHOD

1. Preheat the oven to 180°C.


2. In a medium-sized saucepan heat the olive oil. 


3. Sauté the onions for 2-3 minutes until transparent and add the garlic. 

4. Sauté for 1-2 more minutes.

 
5. Add the tomato paste and mix.


6. Add the chopped tomatoes and the broth. Boil over medium heat for about 15 minutes until the sauce starts to set. Turn off the heat, add the dill and season with salt and pepper. Set aside.


7. Boil the couscous according to the packaging instructions.


8. In a bowl, mix the cooked couscous with the sun-dried tomatoes, the pepper, the onion and season with salt and pepper.


9. Rinse the squid and dry well.


10. With a teaspoon, fill (without overfilling) the squids one by one with the couscous mixture and close the opening with a toothpick.


11. Place them on an oven pan, pour the sauce on top, cover with foil and bake for 20-25 minutes.

NUTRITIONAL INFORMATION

Θερμίδες
349 cal

Λίπος
9.9g

13%
Κορεσμένο λίπος
1.2g

6%
Υδατάνθρακες
38.8g

14%
Συνολική ζάχαρη
3.6g

Πρωτεΐνη
24.5g