Calamari with tomato & garlic puree over israeli couscous

This recipe is 2 adult servings

You will need

½ pound calamari (I used equal parts tentacles and tubes) slice tubes in thirds, it will shrink as it cooks

1 ¼ cup Israeli couscous

1 ¼ chicken broth

1 tablespoon olive oil

2-3 leaves fresh basil

¼ parmesan cheese

2 tablespoons capers

2 medium sized tomatoes roughly chopped (or one 15 ounce can diced tomatoes with roasted garlic)

1 large garlic clove (if not using canned)

In a sauce pot bring chicken broth to a boil and add couscous and cover immediately and simmer for 15 minutes on low or even turn heat off (add a drizzle of olive oil or a sliver of butter if fat content is not an issue, to keep pasta from sticking. Or a touch of cooking spray will work as well)

In a non stick skillet add one table spoon of olive oil and turn on to medium heat. Once pan is warm add the calamari let cook for 10-15 minutes

Add salt and pepper to taste (be sure to not over salt the parmesan cheese in the puree will provide salt flavor)

In a food processor (or blender works great) add diced tomatoes and garlic or can. Add ¼ cup parmesan cheese and pulse the tomatoes and garlic about 5 times, you want a thick but pourable consistency.

Pour puree to pan of calamari and let sauce and calamari warm through on low to medium heat, at this point add capers and taste and adding any seasonings to taste.

Add cooked couscous to mix stirring lightly. Let couscous and calamari warm pan entirely and plate. Add torn or chiffonade of basil on top and serve.

*Optional-I added a piece of white fish to this meal for my husband’s portion. Mostly any fish or shrimp pairs great with the tomato puree*