Cut slits in the squid flesh to make a criss-cross pattern. Drizzle with oil and the lime juice and sprinkle with a pinch of chilli flakes. Leave to marinate for a few minutes (or longer if time allows).
Heat a griddle pan until hot. Griddle the squid for 1-2 minutes on each side.
Place the couscous in a bowl and stir in the lemon juice
seasoning
dill and pine nuts.
Spoon onto a serving plate and serve the squid on top.
