Calamari, Chickpea & Fregola Salad with Preserved Lemon Dressing

Fregola is a type of couscous (learn more on page 132). The grains absorb the spices in this dish perfectly. Large Israeli couscous is a good substitute, if necessary.

Olive oil

3 cloves garlic, crushed

1 teaspoon ground turmeric

1 teaspoon ground cumin

2 teaspoon ground coriander

1½ cups chicken stock

1 cup fregola (Sardinian couscous)

or Israeli couscous

500g calamari rings, dried on paper towels 2 red capsicums, cut in chunks with seeds

removed

400g can chickpeas, rinsed and drained Bunch spring onions, chopped

¼ cup chopped fresh coriander

PRESERVED LEMON DRESSING

¼ preserved lemon, rind only, finely chopped ¼ cup extra virgin olive oil

Juice of 1 lemon

Heat a saucepan, add a little oil, garlic and all the spices and fry for 30 seconds to release flavours. Add the stock and bring to the boil. Stir in the fregola then simmer gently for 10-15 minutes or until the fregola is just tender to the bite and the liquid almost completely absorbed. Transfer to a bowl and set aside to cool.

Meanwhile, heat a barbecue, chargrill pan or frying pan. Toss the calamari in a little oil and season. Barbecue to brown the calamari for 1 minute on each side. Remove to one side. Add the capsicum and cook for 2-3 minutes on each side, until lightly charred. Remove to one side.

To make the dressing, place all ingredients in a lidded jar and shake well to combine.

Stir calamari, capsicum, chickpeas, spring onion, coriander and the dressing through the cooled fregola. Adjust seasoning with salt and pepper to taste. Serves 6