Cooking Instructions
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Step 1
Season
Squid Rings (1 lb)
with
Lemon Juice (1 Tbsp)
,
Sriracha (to taste)
,
Granulated Garlic (to taste)
,
Kosher Salt (to taste)
.
Step 2
Cook
Israeli Couscous (1 cup)
in salted water. Rinse and drain.
Step 3
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 (to taste)
, and
Freshly Ground Black Pepper (to taste)
.
Step 4
Cook the squid rings on a very hot grill pan until cooked through, about 30 seconds on each side.
Step 5
Remove to a plate and drizzle with
Extra-Virgin Olive Oil (as needed)
.
Step 6
Toss 1/2 of the squid rings into the salad, reserving the other half for garnish.
Step 7
Plate the salad, then top with the remaining squid rings.
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