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Cuttlefish with white-bean tabbouleh
Cuttlefish with white-bean tabbouleh
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Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Summery lunch idea for a light and refreshing meal.
Ingredients:
  • 2 vine-ripened tomatoes
  • 40.00 ml burghul (cracked wheat)
  • 400g can cannellini beans, rinsed, drained
  • 10 cleaned cuttlefish tubes (300g total), halved, scored (see note)
  • 375.00 ml roughly chopped flat-leaf parsley
  • 1 Lebanese cucumber, finely chopped
  • 42.00 gm lemon juice
Instructions:
  • Chop the tomatoes finely and transfer them, along with any juices, beans, and burghul, to a bowl. Mix well, then let sit for approximately 30 minutes for the burghul to absorb the tomato juices and soften.
  • Heat oil in a large non-stick frypan over medium-high heat. Cook cuttlefish in 2 batches, stirring, for 2 minutes until opaque and starting to turn golden.
  • Combine the parsley, cucumber, and lemon juice with the bean mixture, toss gently. Add cuttlefish with pan juices, season with sea salt and freshly ground black pepper, then serve on plates immediately.

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