Squid Rings (1 lb)
with 1 tablespoon
Lemon Juice (1 Tbsp)
Sriracha (to taste)
Granulated Garlic (to taste)
Kosher Salt (to taste)
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 Tbsp)
Extra-Virgin Olive Oil (1/4 cup)
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.