Black squid on golden cous-cous

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Last week-end I prepared this dish for a lovely dinner with great friends. It is one of those dishes that many people prefer to avoid because they find the colour of squid ink unappealing. I like the sharp shining black in my dish and love the taste. It was a little risky for a dinner party, but my friends enjoyed it too and the company was so nice that we simply did not care about "a black smile";)!

I prepared the squid with garlic, tomato sauce, parsley and fresh squid ink in a terracotta pot. My fishmonger had cleaned the squid for me and set aside the ink. Nothing compared to that ready sachet many restaurants use today! It was delicious.

I served it with a golden cous-cous that I coloured using half tea spoon of courcuma and enriched with saffron stems, dry petals of crocus flowers, pistachio, almonds and extra virgin olive oil.

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