Octopus with Israeli Couscous Recipe

octopus

🥗Healthier: squid

💰Cheaper: chicken

Squid is lower in calories, while chicken is more accessible and budget-friendly.

Israeli couscous

🥗Healthier: quinoa

💰Cheaper: regular couscous

Quinoa offers more protein and fiber, while regular couscous is often less expensive.

Prepare the octopus by removing the eyes and beak.

Place the octopus in a pressure cooker with mirepoix (onion, celery, carrots), parsley, bay leaves, and crushed garlic.

Add half a bottle of red wine and enough water to cover the ingredients.

Set the pressure cooker to cook for 25 minutes.

In a separate pan, toast 2 cups of Israeli couscous in a little oil until browned.

Add 2.5 cups of water and a pinch of salt to the toasted couscous and cook for 10-12 minutes.

Prepare vegetables (red onion and portobello mushrooms) for grilling.

Grill the vegetables until cooked through, then remove the outer layer of the onion and chop it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens