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Squid and chickpea salad

You can buy cleaned squid tubes from your fishmonger.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 4 cleaned squid tubes 
  • 100 g (3 1/2 oz/1/2 cup) couscous
  • 4 tablespoons extra virgin olive oil
  • 400 g (14 oz) tin chickpeas, drained and rinsed
  • 3 spring onions (scallions), finely sliced
  • 2 tomatoes, seeded and cut into 5 mm (1/4 inch) dice
  • 90 g (3 1/4 oz/1/2 cup) green olives, pitted and halved
  • 1 large handful parsley, chopped
  • 2 garlic cloves, crushed
  • 3 tablespoons lemon juice
  • 1 small red chilli, seeded and finely sliced

Method

1. Cut the squid into 5 mm (1/4 inch) strips, arrange the strips in a steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 4 minutes, or until just cooked.

2. Put the couscous in a small bowl with 125 ml (4 fl oz/1/2 cup) of cold water. Leave for 5 minutes then add 1 teaspoon of the olive oil and work it through the couscous with your fingers. Line a small steamer with a clean, damp cloth — a tea towel (dish towel) is fine — tip the couscous onto the tea towel, then cover and steam over simmering water for 20 minutes. Break up any clumps gently with a fork two or three times during the cooking time. Tip the couscous into a bowl, add 1 teaspoon of olive oil and use a fork to gently separate the grains. Leave to cool.

3. Combine the squid, couscous, chickpeas, spring onion, tomato, olives, parsley, garlic, lemon juice, chilli and remaining oil in a large bowl, season and mix well.

Main ingredient:
Fish
Course:
Side Dish
Occasion:
Barbecue, Australia Day

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