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Stuffed squid with green beans, olive & burghul
Stuffed squid with green beans, olive & burghul
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Ingredients:
  • 2 (about 140g each) ripe tomatoes, finely chopped
  • 1 small brown onion, halved, finely chopped
  • 30g (1/3 cup) dried (packaged) multigrain breadcrumbs
  • 20.00 ml coarsely chopped fresh continental parsley
  • 3 large (about 140g each) cleaned squid hoods
  • 150g green beans, topped, cut in half diagonally
  • 120g (2/3 cup) burghul
  • 350ml boiling water
  • 60g pitted kalamata olives, drained, chopped
Instructions:
  • Start by preheating the grill on high. Next, mix together tomato, onion, breadcrumbs, and parsley in a bowl. Season the mixture with salt and pepper. Fill the squid hoods with the prepared mixture and use toothpicks to secure the ends. Grill the stuffed squid under the preheated grill, about 4cm from heat source, for 4-5 minutes per side until they are just tender and browned.
  • Cook beans in a saucepan of boiling salty water for 3 minutes until crunchy-tender. Drain. In another saucepan over medium-low heat, combine burghul and water. Cook covered, stirring occasionally, for 5 minutes until water is absorbed.
  • Stir olives into beans until well blended.
  • Divide the bulgur evenly onto plates. Spoon the bean mixture on top. Slice each squid hood into 4 pieces and place 3 slices on each plate.

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