3 tablespoon olive oil -- divided
1 cup finely-chopped red onions
3 garlic cloves
1/4 pound chorizo -- finely diced
2 cups couscous
2-1/2 cups chicken stock or water
salt -- to taste
freshly-ground black pepper -- to taste
8 squid -- cleaned, tentacles
removed -- only use long
-- bodies
Instructions:
Heat 1 tablespoon of oil in a medium saucepan. Add the onions and
garlic and cook until soft. Add the chorizo and cook until golden
brown. Add the couscous and coat with the mixture. Bring the chicken
stock to a boil, pour over the couscous, bring back to the boil, cover
and remove from the heat. Let sit 10 minutes. Fluff with fork and
let cool. Preheat grill. Stuff the squid with the couscous mixture
and secure the end with a toothpick. Brush the squid with the remaining
olive oil and season with salt and pepper. Grill for 2 to 3 minutes
on each side.
