Couscous with cuttlefish and baby broccoli
An original
land-sea combination.
A sophisticated dish combining broccoli with cuttlefish, which are packed with nutrients and low in calories.
Recipe created by the SU-EATABLE LIFE team of experts.
Serves four
- Couscous 280 g
- Cuttlefish 300 g
- Broccoli 800 g
- 2 tbsp extra virgin olive oil (20 g)
- 2 tbsp of lemon juice
- Fresh parsley
- Salt to taste
- Black pepper to taste
Nutritional information
Per serving: 405 Kcal
Environmental Impact
Per serving:
607 grams CO2 equivalence - carbon footprint
277 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Cook the couscous according to the instructions on the pack and leave to cool.
In the meantime, carefully clean and wash the broccoli. Steam cook for around ten minutes until crunchy.
Wash the cuttlefish and cut into fairly large pieces. Grill the pieces on a hot non-stick grill for no longer than ten minutes per side.
Mix the couscous in a bowl with the steamed broccoli and the grilled cuttlefish, dressing them with chopped parsley, lemon juice, extra virgin olive oil and then season to taste.
Serve the couscous lukewarm or cold.
The Chef’s Advice
Take great care with cooking times! The cuttlefish remains soft when cooked for just a few minutes or, alternatively, for a long time.
Nutritional Advice
This dish is considered a nutritionally complete meal with carbohydrates from the couscous, healthy fats from the oil, protein from the cuttlefish, and the broccoli, which is considered a dark leafy green.
Environmental Advice
Choose seasonal ingredients, local or traditional varieties.
To increase its sustainability even further, replace the cuttlefish with a local option and look for sustainable fishing certifications, such as the Marine Stewardship Council (MSC) or the Marine Conservation Society (MCS).
