by The Culinistas

The Culinistas team recently spent a few glorious days retreat-ing in the Hamptons (all in the name of work, of course): We ideated while perusing rows of glorious fresh produce at the farmers’ markets, brainstormed by the pool, and talked strategy over cardio tennis. 

But of all the delicious things we ate out east (Lobster rolls! Crusty artisanal bread! Fresh mozz! Oh my!) the one we could not stop talking about is our Squid, Corn and Couscous dish. (Also, shoutout to Culinista Julianna who truly knocked it out of the park.) It’s everything we want in a summer side: fresh corn, local seafood, peak summer tomatoes, and lots of lemon, spices and herbs. 

So, we’re doing what anyone does when they find something they love: Telling our friends. Let’s turn this sleeper into the hit it’s meant to be. 

Squid, Corn and Couscous

Chef Tips:

– If you don’t want to slice the squid into rings, cross hatch (matsukasagiri) the squid by slicing vertically to lay flat and then slicing in a diamond pattern (cross hatching), not cutting all the way through. Cut the flat piece into small rectangles before sautéeing. The Japanese word literally means pine cone cut.

Prep Time 20 mins 

Cook Time 25 mins 

Serves 4 to 6

¼ cup pearled couscous

1 ear corn

¼ cup + 3 TB olive oil, divided 

1 lb squid bodies & tentacles, sliced

1 medium heirloom tomato, chopped

¼ cup parsley, chopped, plus more for garnish

2 TB lemon juice

2 tsp lemon zest

½ tsp cayenne

½ tsp onion powder

Salt & freshly ground pepper, to taste

Lemon peel, julienned, for garnish

1. In a pot of salted, boiling water, cook couscous until tender, 8-10 mins. Strain & rinse under cold water. Set aside.

2. Prepare a grill for medium high heat.

3. Rub corn with 2 TB oil, salt & pepper; grill until charred & tender, 8-10 mins. Shave off corn kernels & add to couscous.

4. In a large pan, heat 2 TB oil over medium heat. Sear squid until tender, 3-5 mins. Set aside to cool.

5. In a large bowl, mix remaining 3 TB oil, tomato, parsley, lemon juice, zest, cayenne & onion powder; add couscous, corn & squid. Season with salt & pepper.

6. Transfer to a serving bowl, garnish with parsley & julienned lemon peel.

Cayenne & Onion Powder are a chef’s secret. Check out our eComm shop to purchase our favorite brand.