Season Squid Rings (1 pound) with 1 tablespoon Lemon Juice (1 tablespoon), Sriracha (to taste), Granulated Garlic (to taste), Kosher Salt (to taste).
Cook Israeli Couscous (1 cup) in salted water. Rinse and drain.
Into a large mixing bowl, add the couscous, Curly Endive (to taste), Assorted Color Bell Peppers (1/2 cup), Sweet Onion (1/2), Lemon Juice (2 tablespoon), Extra-Virgin Olive Oil (1/4 cup), and Kosher Salt and Freshly Ground Black Pepper (to taste).
Cook the squid rings on a very hot grill pan until cooked through, about 30 seconds on each side.
Remove to a plate and drizzle with Extra-Virgin Olive Oil (to taste).
Toss 1/2 of the squid rings into the salad, reserving the other half for garnish.
Plate the salad, then top with the remaining squid rings.