Honey-Glazed Grilled Calamari Over Wilted Spinach With Capered Couscous
In this delightful recipe, tender calamari is grilled to perfection and glazed with a sweet honey and rice wine mixture, creating a delectable dish bursting with flavor. Paired with a flavorful capered couscous and garlicky wilted spinach, this meal is a delicious feast for the senses that will leave you craving more.
— Constant Cookbook
Ingredients
- 1 cup couscous
- 1/4 cup drained capers
- 1 teaspoon dried oregano
- 1 tablespoon freshly chopped parsley leaves
- Salt and freshly ground black pepper
- 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
Instructions
- 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.
Cook Time
0H10M
Prep Time
PT0H10M
Yield
4 servings
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 477
- Fat Content: 8g
- Saturated Fat Content: 1g
- Carbohydrate Content: 78g
- Fiber Content: 5g
- Sugar Content: 35g
- Protein Content: 26g
- Cholesterol Content: 264mg
- Sodium Content: 681mg
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