Lunch · Mediterranean · 20 min
Chargrilled Octopus and White Bean Salad with Aleppo Pepper and Lemon
- Calories
- 747
- Protein
- 70g
- Carbs
- 102g
- Fat
- 7g
Ingredients
- 350 g octopus
- 1 tbsp extra-virgin olive oil
- 60 g dry white beans
- 70 g couscous
- 150 g cucumber
- 150 g grape tomatoes
- 50 g red onion
- 1 clove garlic
- 2 tbsp lemon juice
- 1 tsp Aleppo pepper
- 0.5 tsp salt
Method
- 01In a heavy pot over low heat, braise the octopus in its own juices with the smashed garlic clove and a pinch of salt until tender, about 45 minutes. Cool slightly, then cut into bite-sized tentacle pieces. Ensure octopus reaches an internal temperature of at least 145°F (63°C) and becomes tender.
- 02Place the dry couscous in a heatproof bowl, pour 100 ml of boiling water over top, cover, and let sit for 5 minutes. Fluff gently with a fork.
- 03In a large mixing bowl, combine the cooked white beans, diced cucumber, halved grape tomatoes, and thinly sliced red onion. Fold in the fluffed couscous.
- 04Heat a heavy skillet or grill over high heat until smoking. Toss the octopus pieces with 1/2 tbsp extra-virgin olive oil and sear for 2 minutes per side until charred on the edges.
- 05Dress the couscous and vegetable salad with the remaining 1/2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, half of the Aleppo pepper, and salt.
- 06Spoon the salad base into a wide shallow bowl, top with the charred octopus pieces, and finish with the remaining lemon juice and Aleppo pepper.
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