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Author:
Kevin Curry
Grilled Octopus Couscous Salad
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Grilled Octopus Couscous Salad
Ingredients
Substitution
Note
- Octopus Tenderizing
-
-
- 2 cups dry white wine (sauvignon blanc)
- 3 cups water
- 1 lemon, halved
- 2 bay leaves
- 2 wine corks
- ~1 1/4lb raw octopus, previously frozen and cleaned
- 2 tablespoons olive oil, divided
- Spray avocado or olive oil
- pinch of sea salt & pepper
- 1 tablespoon The Fit Cook SEA seasoning
- 1 cup cooked pearl couscous
- 3/4lb (thick) asparagus spears
- Juice from 1 lemon
-
- 2oz pitted Kalamata olives, halved (OPTIONAL)
- 2 Roma tomatoes, seeds removed and diced
- 1 cup freshly chopped parsley, tightly packed
- 1/3 cup freshly chopped basil
- Sea salt & pepper to taste
Steps to prepare Grilled Octopus Salad Recipe
Step 1
To a pot, add water, wine, lemon, bay leaves and wine cork. Bring to a gentle simmer, then add the whole octopus. Simmer for 1 – 1.5 hours. Once the octopus has cooked, transfer the octopus to a bowl to cool down to remove temperature.
Step 2
Cook couscous according to instructions given on the package, then set aside to cool. Even better: place in the fridge to chill.
Step 3
Chop the tentacles from the body of the octopus, discard the rest (unless you’d like to grill the head as well), and place the tentacles in a bowl. Add sea salt & pepper and The Fit Cook Sea seasoning. Rub all over the tentacles and set aside to marinate for a few minutes.
Step 4
Place a griddle, cast iron skillet OR an actual grill on medium high heat. Spray with oil then add asparagus spears to cook for 5 to 7 minutes, or until the color turns vibrant green and sear marks appear along the edges. Remove from heat, let them cool, then chop into pieces.
Step 5
Add 1 tablespoon avocado oil to the griddle and add the tentacles (or use spray oil to reduce calories). Cook for 4 – 6 minutes, flipping halfway through, until sear marks appear along the tentacles. Once seared, remove from heat, let it cool a bit, then chop into pieces.
Step 6
In a large bowl, add ALL of the ingredients. Toss together and season to taste with sea salt & pepper.
Step 7
For best results, place in the fridge to chill for at least 1 hour (or overnight) and then enjoy!
Want more High Carb recipes?
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Grilled Octopus Couscous Salad
Kevin Curry
INGREDIENTS
- Octopus Tenderizing
-
-
- 2 cups dry white wine (sauvignon blanc)
- 3 cups water
- 1 lemon, halved
- 2 bay leaves
- 2 wine corks
- ~1 1/4lb raw octopus, previously frozen and cleaned
- 2 tablespoons olive oil, divided
- Spray avocado or olive oil
- pinch of sea salt & pepper
- 1 tablespoon The Fit Cook SEA seasoning
- 1 cup cooked pearl couscous
- 3/4lb (thick) asparagus spears
- Juice from 1 lemon
-
- 2oz pitted Kalamata olives, halved (OPTIONAL)
- 2 Roma tomatoes, seeds removed and diced
- 1 cup freshly chopped parsley, tightly packed
- 1/3 cup freshly chopped basil
- Sea salt & pepper to taste
INSTRUCTIONS
-
To a pot, add water, wine, lemon, bay leaves and wine cork. Bring to a gentle simmer, then add the whole octopus. Simmer for 1 – 1.5 hours. Once the octopus has cooked, transfer the octopus to a bowl to cool down to remove temperature.
-
Cook couscous according to instructions given on the package, then set aside to cool. Even better: place in the fridge to chill.
-
Chop the tentacles from the body of the octopus, discard the rest (unless you’d like to grill the head as well), and place the tentacles in a bowl. Add sea salt & pepper and The Fit Cook Sea seasoning. Rub all over the tentacles and set aside to marinate for a few minutes.
-
Place a griddle, cast iron skillet OR an actual grill on medium high heat. Spray with oil then add asparagus spears to cook for 5 to 7 minutes, or until the color turns vibrant green and sear marks appear along the edges. Remove from heat, let them cool, then chop into pieces.
-
Add 1 tablespoon avocado oil to the griddle and add the tentacles (or use spray oil to reduce calories). Cook for 4 – 6 minutes, flipping halfway through, until sear marks appear along the tentacles. Once seared, remove from heat, let it cool a bit, then chop into pieces.
-
In a large bowl, add ALL of the ingredients. Toss together and season to taste with sea salt & pepper.
-
For best results, place in the fridge to chill for at least 1 hour (or overnight) and then enjoy!
Nutrition per serving
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