Honey-Glazed Grilled Calamari over Wilted Spinach w

Name: Honey-Glazed Grilled Calamari over Wilted Spinach with Capered Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1/4 cup drained capers; 1 teaspoon dried oregano; 1 tablespoon freshly chopped parsley leaves; Salt and freshly ground black pepper; Cooking spray; 1 pound calamari, whole bodies; Lemon pepper, to taste; 1/2 cup honey; 1 tablespoon rice wine (mirin); 2 teaspoons olive oil; 2 cloves garlic, minced; 1 (10-ounce) package fresh spinach

Servings: persons

1 cup couscous
1/4 cup drained capers
1 teaspoon dried oregano
1 tablespoon freshly chopped parsley leaves
Salt and freshly ground black pepper
Cooking spray
1 pound calamari, whole bodies
Lemon pepper, to taste
1/2 cup honey
1 tablespoon rice wine (mirin)
2 teaspoons olive oil
2 cloves garlic, minced
1 (10-ounce) package fresh spinach

1
Cook couscous according to package directions, adding capers and oregano at beginning of cooking time.
2
Add parsley and season, to taste, with salt and black pepper just before serving.
3
For the calamari:
4
Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
5
Season both sides of calamari with salt and lemon pepper.
6
Place calamari on hot pan and cook 2 minutes per side, until golden brown.
7
In a small bowl, whisk together honey and rice wine.
8
Brush mixture over both sides of calamari and cook 1 to 2 more minutes per side, until cooked through and opaque.
9
Meanwhile, heat oil in a large skillet over medium heat.
10
Add garlic and cook 1 minute.
11
Add spinach, cover and steam 1 minute, until spinach wilts.
12
Season, to taste, with salt and black pepper.
13
Slice calamari crosswise into rings and serve over wilted spinach.
14
Serve couscous on the side.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup couscous, 1/4 cup drained capers, 1 teaspoon dried oregano, 1 tablespoon freshly chopped parsley leaves, and more.

Yes, Honey-Glazed Grilled Calamari over Wilted Spinach with Capered Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey-Glazed Grilled Calamari over Wilted Spinach with Capered Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions