2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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Herbed Squid Steaks over Mediterranean Couscous

  • Squid (calamari) is a popular ingredient in many Mediterranean countries. It is low fat and quick cooking and very versatile. In this recipe, squid steaks are combined with a traditional pasta, couscous, for a healthful tasty dish.



  • 2 cups large couscous
  • 3 cups boiling water
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon garlic, minced
  • 1 cup sweet onion, chopped
  • 1/2 cup cubanelle or other sweet pepper, chopped
  • 1/2 teaspoon fresh oregano, chopped
  • 1/2 cup tomato sauce
  • 1- 15 ounce can garbanzo beans
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon black pepper


  • 6- 6 ounce squid steaks
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons herbed salt ( or substitute 1 teaspoon each salt and black pepper)



  • Saute in olive oil, garlic, onion, and pepper about 5 minutes on medium low heat. Add couscous, saute until light golden in color. Add remaining ingredients and water. Bring to a boil. Lower to simmer, put lid on pot and cook for 20 minutes.
  • Fluff with fork before serving.
  • Place squid in shallow dish. coat wih olive oil and salt. Marinate at room temperature for about 30 minutes.
  • Heat saute pan, add squid and cook for about 2 to 3 minutes per side until slightly golden brown.
  • Remove squid from heat and slice on a bias into strips. Arrange these on top of the couscous just before serving.
  • Serves 6 people. Enjoy!
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