Tunisian Octopus Couscous / كسكسي بالقرنيط / Couscous au Poulpe

octopus

🥗Healthier: squid

💰Cheaper: chicken

Squid is lower in price and can replicate the texture.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthier grain alternative.

Cut 1 onion in half and dice into small cubes.

Peel and chop 5 garlic cloves finely.

Cut 3 carrots in half and set aside.

Cut 2 tomatoes into quarters and blend until smooth.

Rinse the octopus well under cold water.

In a large pot, add the octopus and cover with hot water; bring to a boil and simmer gently for about 1 hour or until tender.

Heat olive oil in a steamer pot over medium heat and add both peppers until golden brown.

Add the diced onions and chopped garlic to the pot and stir for about 4 to 7 minutes until slightly softened.

Add 1.5 cups of tomato puree and the previously blended tomatoes to the pot.

For spices, add 1 tablespoon ground caraway, 1 tablespoon ground coriander, 1 tablespoon ground cayenne red pepper, 0.5 teaspoon black pepper, 1 teaspoon harissa, and salt to taste; stir everything together.

Add the octopus with its boiling water to the pot.

Prepare couscous by adding olive oil, 0.5 teaspoon salt, 1 tablespoon turmeric, and 4 cloves to the pot.

Add the carrots and 100 grams of cooked chickpeas to the pot.

Put the couscous with the mixed spices in the steamer for about 20 minutes.

After 20 minutes, transfer the couscous to a large plate, add some hot water, and mix well.

Add a bit of dried rose petals and return to the steamer for another 8 minutes.

Finally, mix the couscous with the remaining sauce until well combined and colored.

Decorate the plate with the octopus, carrots, chickpeas, and cooked hot peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens