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Stuffed Calamari on a bed of Couscous

A tasty and nutritious seafood dish, perfect for the upcoming summer months when plenty of fresh fish is available.

Preparation & Cooking Time: 60 minutes

Serves: 4


You will need:

For the filling:

Lamb Brand Breadcrumbs 100g

Lamb Brand Pine Nuts 25g, chopped

Lamb Brand Garlic Powder 2 tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun-dried Tomatoes 6, chopped

Calamari 4 large, cleaned with head separated from the body 

Tuna chunks 1 large can (about 160g)

Capers 3 tbsp

Green Olives 3 tbsp, chopped

For the sauce:

Lamb Brand Couscous 300g

Lamb Brand Oregano 1tbsp

Lamb Brand Table Salt to taste

Lamb Brand Castor Sugar 1tsp

Lamb Brand Ground Black Pepper to taste

Onion 1 large, chopped

Garlic 6 cloves, chopped

Tomato paste 2 tbsp

Red Ripe Tomatoes 800g, peeled and chopped

Olive Oil 2tbsp

Red Wine 120ml

Fish Cube 1, crumbled

All you have to do is:

Place the breadcrumbs, pine nuts, garlic powder, sun-dried tomatoes, tuna, capers, olives, salt and pepper in a large bowl and mix well.

Fill each Calamari to the top and use a toothpick to close.

For sauce; warm up the oil on a pot, then sauté the onion and garlic until soft. Add oregano and fish cube and stir. Add tomatoes, tomato paste and castor sugar and mix well. Leave to cook for about 5 minutes.  Add the stuffed calamari and their heads.

Cover and let simmer for another 30 minutes.

In the meantime prepare couscous as per packet instructions, when ready serve the calamari on a bed of couscous topped with the prepared sauce.