HOW TO: Grilled Octopus Couscous Salad

By Fit Men Cook · 60 min

Ingredients

Instructions

1. Put water, wine, lemon halves, bay leaves and a wine cork in a pot and bring to a gentle simmer. Add the whole octopus and simmer for 1 to 1.5 hours. Transfer to a bowl to cool.
2. Cook the couscous according to the package, then cool it, ideally in the fridge.
3. Cut the tentacles from the body and discard the rest. Season the tentacles with salt, pepper and The Fit Cook SEA seasoning, rub well and let stand for a few minutes.
4. Heat a griddle, cast iron pan or grill to medium-high. Spray with oil, add the asparagus and cook 5 to 7 minutes, until bright green with sear marks on the edges. Cool, then chop into pieces.
5. Add 1 tablespoon of the olive oil to the griddle and cook the tentacles 4 to 6 minutes, turning halfway, until seared. Cool slightly, then chop into pieces.
6. In a large bowl, combine all the ingredients, including the couscous, asparagus, octopus, olives, tomatoes, parsley, basil, lemon juice, and remaining olive oil, and toss. Season with salt and pepper to taste.
7. Chill for at least 1 hour, or overnight, before serving.

Summarized from Fit Men Cook's video. Watch it for the details.

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TomatoLemonOliveAsparagusKalamata oliveCouscousOctopus