couscous pearls and light octopus
1 baby octopus 400-500gr
4 cardamom pods
some salt
2 tbsp vegtable oil
1 tsp harissa spices or some chili
Couscous
1 cup mid grain couscous
1 cup vegetable stock or water
1 tsp curry spices
1 tsp salt
2 tbsp raisins
3 tbsp olive oil
1 lemon
1 cup parsley and coriander
2 green onions
sweet cherry tomatoes
10 cherry tomatoes
2 garlic cloves
1 tbsp olive oil
2 pinches salt
1
fill a suitable pot with water enough to cover the octopus, bring to a boil, add the cardamom pods, and some salt.
add the baby octupos and cook for 60 Minutes
2
while the octopus is cooking make the couscous.
boil 1 cup of water/stock, in a small bowl mix the couscous with the salt, curry spices, raisins, and 1 tbsp of the olive oil then pour the boiling water in and cover for 20 Minutes
3
to prepare the tomatoes, preheat a skillet on medium heat, add the olive oil and the whole unpeeled garlic and saute for 2 minutes.
then add the cherry tomatoes and salt and cook turning once! until they are slightly soft.
pour all into a bowl and let cool in its oils and juices
4
take the cooked octopus, cut the head and yes the head is edible, then cut under the eyes and remove that middle piece,
discard the mouth, cut and separate each tentacle
mix the tentacles with the harissa spices and pinch of salt.
5
preheat the pre-used skillet on hight heat add vegetable oil, when smoking hot add and fry the tentacles till crispy
6
finishing the couscous, roughly chop the parsley and coriander, thinly chop the green onions, mix and a bowl with the couscous and season with olive oil, salt, and lemon juice.
taste and adjust.
the couscous should be slightly warm.
7
Plate!
add the couscous, the tomatoes, and garlic around with some of their juices and the octopus on top.
Ingredients
1 baby octopus 400-500gr
4 cardamom pods
some salt
2 tbsp vegtable oil
1 tsp harissa spices or some chili
Couscous
1 cup mid grain couscous
1 cup vegetable stock or water
1 tsp curry spices
1 tsp salt
2 tbsp raisins
3 tbsp olive oil
1 lemon
1 cup parsley and coriander
2 green onions
sweet cherry tomatoes
10 cherry tomatoes
2 garlic cloves
1 tbsp olive oil
2 pinches salt
Directions
1
fill a suitable pot with water enough to cover the octopus, bring to a boil, add the cardamom pods, and some salt.
add the baby octupos and cook for 60 Minutes
2
while the octopus is cooking make the couscous.
boil 1 cup of water/stock, in a small bowl mix the couscous with the salt, curry spices, raisins, and 1 tbsp of the olive oil then pour the boiling water in and cover for 20 Minutes
3
to prepare the tomatoes, preheat a skillet on medium heat, add the olive oil and the whole unpeeled garlic and saute for 2 minutes.
then add the cherry tomatoes and salt and cook turning once! until they are slightly soft.
pour all into a bowl and let cool in its oils and juices
4
take the cooked octopus, cut the head and yes the head is edible, then cut under the eyes and remove that middle piece,
discard the mouth, cut and separate each tentacle
mix the tentacles with the harissa spices and pinch of salt.
5
preheat the pre-used skillet on hight heat add vegetable oil, when smoking hot add and fry the tentacles till crispy
6
finishing the couscous, roughly chop the parsley and coriander, thinly chop the green onions, mix and a bowl with the couscous and season with olive oil, salt, and lemon juice.
taste and adjust.
the couscous should be slightly warm.
7
Plate!
add the couscous, the tomatoes, and garlic around with some of their juices and the octopus on top.
EN 
DE