Warm Shrimp and Squid Skewers with Pomegranate Paprika Glaze, Herbed Yogurt, and Cauliflower Couscous

Instructions

1. 1

   1. If using wooden skewers, soak them in water for 15 minutes. Preheat the oven to 425°F / 220°C and line a baking tray with parchment paper or lightly grease it with a little olive oil.

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   2. In a large bowl, combine the shrimp and squid rings with 1 tablespoon olive oil, 2 grated garlic cloves, the lemon zest, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, half of the salt, and the black pepper. Let marinate for 10 minutes.

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   3. In a small bowl, make the glaze by mixing the pomegranate molasses, honey, ground cumin, chili flakes if using, 1 teaspoon smoked paprika, and 1 teaspoon olive oil. Set aside.

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   4. In another bowl, mix the Greek yogurt with the mint, half of the parsley, the finely chopped garlic clove, 1 teaspoon lemon juice, and a pinch of salt. Keep chilled.

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   5. Heat a large skillet over medium-high heat. Add the sliced almonds and toast for 2 to 3 minutes, stirring, until golden. Remove so they do not burn.

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   6. In the same skillet, add 1 tablespoon olive oil and sauté the riced cauliflower with the scallion for 3 to 4 minutes, until tender but still loose. Stir in the cucumber, white wine vinegar, the remaining parsley, a pinch of salt, and the toasted almonds. Mix well and keep warm.

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   7. Thread the shrimp and squid rings onto the skewers, alternating them. Arrange on the tray and roast for 6 minutes at 425°F / 220°C.

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   8. Remove the tray from the oven, brush the skewers with the pomegranate paprika glaze, and return to the oven for 4 to 5 more minutes at 425°F / 220°C, until the shrimp are opaque and the squid is tender. Do not overcook.

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   9. Spoon a bed of warm cauliflower couscous onto each plate. Add a generous spoonful of herbed yogurt and place 2 skewers on top per serving. Finish with a few drops of the remaining lemon juice and serve immediately.