Grilled Octopus and Vegetable Salad with Carrot Juice Couscous

Grilled Octopus and Vegetable Salad with Carrot Juice Couscous

  • Preparation 20 min
  • Cooking 7 min
  • Servings 4
  • Sans noix
  • Sans lactose
  • Sans produits laitiers
  • Sans oeufs

Categories

Ingredients

  • Carrot Juice Couscous

    • ¾ cup (180 ml) carrot juice
    • 2 tbsp (30 ml) olive oil
    • ½ tsp ground cumin
    • ¾ cup (150 g) medium couscous
  • Dressing

    • 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
  • Salad

    • 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

Preparation

  • Carrot Juice Couscous

  • Dressing

  • Salad

Personal Note

To help you with this recipe

RICARDO Sous-Vide Precision Cooker (Immersion Circulator)

RICARDO Sous-Vide Precision Cooker (Immersion Circulator)

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