Chargrilled Octopus and White Bean Salad with Aleppo Pepper and Lemon

Prepare the octopus: In a heavy pot, braise the octopus over low heat in its own juices with a smashed clove of garlic and a pinch of salt until tender, about 45 minutes. Cool, then cut into bite-sized tentacles.

Prepare the couscous: Pour 100ml boiling water over the dry couscous, cover, and let sit for 5 minutes. Fluff with a fork.

Create the salad base: In a large bowl, combine the white beans, diced cucumber, halved grape tomatoes, and thinly sliced red onion.

Char the octopus: Get a grill or heavy skillet screaming hot. Toss the octopus pieces with a touch of oil and sear for 2 minutes per side until the edges are crispy and charred.

Combine: Fold the cooked couscous into the vegetable mixture. Toss with lemon juice and a generous sprinkle of Aleppo pepper.

Plate: Spoon the bean and couscous salad onto a wide, shallow bowl. Arrange the charred octopus on top. Garnish with additional Aleppo pepper and a final squeeze of fresh lemon to brighten the dish.