A sophisticated dish combining broccoli with cuttlefish, which are packed with nutrients and low in calories.
Ingredients for 4 portions
- Couscous 280 g
- Cuttlefish 300 g
- Broccoli 800 g
- Extra virgin olive oil 2 tbsp (20 g)
- Lemon juice 2 tbsp
- Fresh parsley
- Salt to taste
- Black pepper to taste
Preparation
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.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.