Ingredients

• 1-1 1/2 cups couscous
• 1/2 cup red wine vinegar
• 2 tsp minced garlic
• 2 tbs olive oil
• 500g calamari tubes, cleaned and cut into rings
• 1 cup chopped celery
• 1 small cucumber, chopped
• 1 each small red, green and yellow capsicum, deseeded and cut into long, thin strips
  3 green shallots, chopped
• 2 tbs chopped fresh flat-leaf parsley
• 1 finely chopped fresh jalapeño chilli

Method

1. Cover couscous with 3 cups boiling water and allow to stand.
2. Mix vinegar, garlic and oil in a small bowl.
3. Bring 1 cup water to a low boil in a frypan.
4. Stir in squid and cook for 2 minutes or until opaque and tender.
5. Drain and cool.
6. Mix celery, cucumber, capsicums, green shallots, parsley and chilli in a large bowl.
7. Gently toss with squid and dressing.
8. Refrigerate until serving.
9. Fluff couscous with a fork and serve with squid.

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size