Tuesday, October 27, 2015

Squid Ink Couscous

Nothing says adult spooky like cooking with squid ink! This dish will impress all of your fancy grown up friends out there, and is great for Halloween dinner parties. We have made for you squid ink couscous, topped with Andouille sausage, oven roasted acorn squash, and dehydrated kale! Enjoy!

Ingredients: serves 4

3 cups pearl couscous
4 teaspoons squid ink
½ yellow onion
2 cloves garlic
1 acorn squash
4 pre-cooked Andouille sausages
2 large leaves kale
2 Tablespoons unsalted butter
1 Tablespoon canola oil
1 teaspoon garlic salt
kosher salt

I always like starting by preparing the items that top the dish, so that I can have that out of the way and cooked.

Preheat oven to 400. Cut acorn squash in half, then into 1 inch thick slices. Using a knife, remove skin, cube, toss in oil, place on baking sheet, then sprinkle with garlic salt. Cook squash for about 30 minutes, rotating half way through.

Reduce heat to 275. Tear kale up into small pieces, discarding the stem, and placing on a baking sheet.   Cook kale for 15 minutes.

Since the sausage is already cooked, simply cut on a diagonal and cook at medium high until you get a slight sear. This will also bring out the spiciness of the meat.

Set all of this aside so we can now make our couscous. Melt butter in a large non stick sauce pan on medium high heat. While that is melting mince up garlic and onion. Cook onion and garlic in butter until onion softens and becomes semi translucent. Add 4 ½ cups of water to onion and garlic and bring to a boil. Add squid ink and make sure that it completely dissolves before adding the couscous. Bring the water back to a boil, lower to a simmer, cover and let simmer for 10 minutes.

Once the couscous is done, fluff it with a fork. Serve in a dish, pinch salt to your taste, top with squash, then sausage, then add the kale at the very end.



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