Grilled Octopus and Vegetable Salad with Carrot Juice Couscous

Name: Grilled Octopus and Vegetable Salad with Carrot Juice Couscous
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4 serving(s)
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

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Preparation 20 min
Cooking 7 min
Servings 4

Sans noix
Sans lactose
Sans produits laitiers
Sans oeufs

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
- 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.
Dressing
- In a large bowl, whisk together all of the ingredients.
Salad
- Place a barbecue wok on the grill. Preheat the grill, setting the burners to high. Oil the grate beside the wok.
- In another bowl, combine the octopus, zucchini, onion and oil. Season with salt and pepper. Grill the vegetables in the wok for 5 minutes or until cooked and nicely browned, stirring regularly. Add the artichokes to the wok of vegetables and mix well. Transfer the vegetables to the bowl of dressing. Add the parsley and adjust the seasoning. At the same time, grill the octopus directly on the oiled grate beside the wok for 2 minutes or until nicely browned. Set the octopus aside on a plate. Cut the tentacles into 1-inch (2.5 cm) pieces.
- In a serving dish, make a bed of couscous. Place the vegetables at the centre. Top with the octopus and drizzle with vinaigrette.

Personal Note

RICARDO Sous-Vide Precision Cooker (Immersion Circulator)

129.99 $

The RICARDO sous-vide precision cooker provides quick and ultra-precise results while preserving flavours and textures. Just seal your food in an airtight plastic bag, dip it into a container filled with water (a saucepan, glass bowl or cooler) and attach the unit using its spring clip.

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Grilled Octopus and Vegetable Salad with Carrot Juice Couscous

Categories

Ingredients

Carrot Juice Couscous

Dressing

Salad