Fennel and couscous stuffed squid

Name: Fennel and couscous stuffed squid
Ingredients: 1 cup Couscous (Main); 2 cups Chicken stock, hot; 2 Tbsp Olive oil; 2 Garlic cloves, crushed; ½ Onions, chopped finely; ½ head Fennel, chopped small (Main); 8 Cherry tomatoes, halved; ½ Lemons, use the zest only; 1 Tbsp Capers; ½ cup Chopped parsley; ½ cup Chopped basil; 1 Egg; ½ cup Grated parmesan cheese; 6 Squid tubes (Main); 2 cups Passata, see recipe below (Main); 1 sprinkle Fennel fronds, and basil leaves to garnish

Babiche Martens

Angela Casley

Food writer for Viva

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Readily available at your local supermarket, squid is fun to stuff, and will surprise guests. Blanching it before cooking will avoid it shrinking when baked. Served whole or sliced as part of a buffet, either way, the flavours and texture are surprisingly perfect. The chopped tomatoes keep the mixture moist and add to the flavour.

Ingredients

1 cup	Couscous (Main)
2 cups	Chicken stock, hot
2 Tbsp	Olive oil
2	Garlic cloves, crushed
½	Onions, chopped finely
½ head	Fennel, chopped small (Main)
8	Cherry tomatoes, halved
½	Lemons, use the zest only
1 Tbsp	Capers
½ cup	Chopped parsley
½ cup	Chopped basil
1	Egg
½ cup	Grated parmesan cheese
6	Squid tubes (Main)
2 cups	Passata, see recipe below (Main)
1 sprinkle	Fennel fronds, and basil leaves to garnish

Directions

Soak the couscous in the stock for 10 minutes then fluff with a fork. Set aside.
Heat the oil in a frying pan. Add the onion, garlic and half the fennel, cooking until soft but not brown. Add to the couscous, along with the tomatoes, zest, capers, parsley, basil, egg and half the parmesan, mixing well. Season with salt and pepper. Sprinkle over herbs.
Preheat the oven to 180C.
Dip the squid into boiling water for 30 seconds, refresh under cold water. Pat dry inside and out. Stuff the tubes with the couscous mixture and place into a greased baking dish. Top with passata (recipe below), remaining fennel and sprinkle over the ¼ cup parmesan. Cook for 25 or 30 minutes.
Serve whole or sliced with a salad.

Passata sauce

2 Tbsp olive oil
6 cloves garlic
1 small red onion
2 x 400g tins tomatoes
2 Tbsp tomato paste
2 tsp balsamic vinegar
1 tsp brown sugar (optional)
1 cup basil leaves
1/4 cup fresh oregano leaves (or 1 tsp dried)
Salt and pepper to taste

Warm the oil in a large pot. Add the garlic and onion, softening completely.
Add the tomatoes, balsamic, sugar, basil and oregano leaves. Bring to a simmer for 20-25 minutes until the sauce has thickened. Cool slightly and puree with a stick blender until smooth.