Grilled Octopus and Vegetable Salad with Carrot Juice Couscous
Grilled Octopus and Vegetable Salad with Carrot Juice Couscous
Ingredients
- ¾ cup (180 ml) carrot juice
- 2 tbsp (30 ml) olive oil
- ½ tsp ground cumin
- ¾ cup (150 g) medium couscous
- 3 tbsp (45 ml) octopus cooking liquid
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 ml) red wine vinegar
- 1 tsp (5 ml) harissa
- 8 sous vide octopus tentacles
- 1 zucchini, cut into ½-inch (1 cm) slices
- 1 red onion, cut into 8 wedges
- 1 tbsp (15 ml) olive oil
- 1 jar (170 ml) oil-packed artichokes, drained
- 1 tbsp flat-leaf parsley, finely chopped
Instructions
- In a small pot, bring the carrot juice, oil and cumin to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork. Season with salt and pepper. Set aside.
Grilled Octopus and Vegetable Salad with Carrot Juice Couscous