Summer Couscous with Octopus by @danielerossichef

1h15

4 servings

🌾

400 g

Couscous

🦑

1.5 kg

Octopus

🥒

2

Courgette

🍆

2

Eggplant

🍅

300 g

Cherry tomatoes

🧄

2 cloves

Garlic

🫚

Ginger

🍋

1

Lemon zest

🌿

Thyme

🌿

Basil

🍶

Aged balsamic vinegar

🫒

Extra virgin olive oil

  1. Cook
    • Octopus
    • Garlic
    • Ginger

    Cook the octopus in a saucepan with garlic, ginger, lemon zest and thyme for about 45 minutes over low heat with the lid on.

  2. Cut
    • Courgette

    Take the courgettes, remove the green part and cut it into brunoise.

  3. Cook
    • Courgette

    Cook the courgette brunoise over high heat for a few minutes so they stay crunchy.

  4. Cut
    • Eggplant
    • Extra virgin olive oil
    • Garlic

    Cut the eggplants into cubes and cook with extra virgin olive oil and a clove of garlic over high heat until they almost stick to the bottom of the pan.

  5. Cut
    • Cherry tomatoes

    Cut the cherry tomatoes.

  6. Reduce
    • Octopus
    • Couscous

    Once the octopus is cooked, put the cooking water it released back on the heat for a few minutes and let it reduce slightly, to use later for moistening the couscous.

  7. Step
    • Couscous

    Prepare the couscous following the package instructions.

  8. Add
    • Couscous
    • Courgette
    • Eggplant

    Add the courgettes, eggplant, octopus and its reduced water to the couscous.

  9. Add
    • Couscous
    • Basil

    Add torn basil to the couscous.

  10. Serve
    • Aged balsamic vinegar

    Serve with a drizzle of aged balsamic vinegar.

Summer Couscous with Octopus by @danielerossichef

1h15

4 servings

🌾

400 g

Couscous

🦑

1.5 kg

Octopus

🥒

2

Courgette

🍆

2

Eggplant

🍅

300 g

Cherry tomatoes

🧄

2 cloves

Garlic

🫚

Ginger

🍋

1

Lemon zest

🌿

Thyme

🌿

Basil

🍶

Aged balsamic vinegar

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/10

    Cook the octopus in a saucepan with garlic, ginger, lemon zest and thyme for about 45 minutes over low heat with the lid on.

    🦑Octopus
    🧄Garlic
    🫚Ginger
    🍋Lemon zest
    🌿Thyme
    🍲Saucepan
    ✨Lid

  2. Step 2/10

    Take the courgettes, remove the green part and cut it into brunoise.

    🥒Courgette
    🔪Knife
    🪵Cutting board

  3. Step 3/10

    Cook the courgette brunoise over high heat for a few minutes so they stay crunchy.

    🥒Courgette
    🍳Frying pan
    🥄Spoon

  4. Step 4/10

    Cut the eggplants into cubes and cook with extra virgin olive oil and a clove of garlic over high heat until they almost stick to the bottom of the pan.

    🍆Eggplant
    🫒Extra virgin olive oil
    🧄Garlic
    🔪Knife
    🪵Cutting board
    🍳Frying pan
    🥄Spoon

  5. Step 5/10

    Cut the cherry tomatoes.

    🍅Cherry tomatoes
    🔪Knife
    🪵Cutting board

  6. Step 6/10

    Once the octopus is cooked, put the cooking water it released back on the heat for a few minutes and let it reduce slightly, to use later for moistening the couscous.

    🦑Octopus
    🍲Saucepan
    🥄Spoon

  7. Step 7/10

    Prepare the couscous following the package instructions.

    🌾Couscous
    🥣Bowl
    🥄Spoon

  8. Step 8/10

    Add the courgettes, eggplant, octopus and its reduced water to the couscous.

    🌾Couscous
    🥒Courgette
    🍆Eggplant
    🦑Octopus
    🥣Bowl
    🥄Spoon

  9. Step 9/10

    Add torn basil to the couscous.

    🌾Couscous
    🌿Basil
    🥣Bowl
    🥄Spoon

  10. Step 10/10

    Serve with a drizzle of aged balsamic vinegar.

    🍶Aged balsamic vinegar
    🥄Spoon

Composition

Ingredients

Types

Grains, Seafood, Molluscs, Vegetables, Spices, Fruit, Herbs, Condiments, Oils

Ingredients

Couscous, Octopus, Courgette, Eggplant, Cherry tomatoes, Garlic, Ginger, Lemon zest, Thyme, Basil, Aged balsamic vinegar, Extra virgin olive oil

Notes

Eggplant (medium sized), Ginger (a small piece), Lemon zest (zest of one lemon), Thyme (to taste), Basil (to taste, torn), Aged balsamic vinegar (to taste), Extra virgin olive oil (to taste)

Allergens

Gluten, Crustaceans, Molluscs, Sulphites

Dietetics

Dietary regimen

Pescatarian, Dairy-Free, Egg-Free, Nut-Free, High-Protein, soy-free, Sugar-Free

Calories

510 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 85g, Fat: 8g, Fiber: 8g, Sugars: 9g

Nutritional Information

Minerals

Iron: 8.5mg, Potassium: 1050mg, Magnesium: 110mg, Phosphorus: 480mg, Selenium: 95µg, Zinc: 4.5mg, Sodium: 390mg

Vitamins

Vitamin C: 38mg, Vitamin B12: 24µg, Vitamin E: 2.5mg, Folate: 85µg

Preparation

Time Information

Preparation

30 minutes

Cooking

45 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Saucepan, Lid, Knife, Cutting board, Frying pan, Bowl, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Summer

Origin

Source

Platform

instagram

Original Creator

@danielerossichef

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Chewy, Crunchy, Soft, Juicy, Fluffy

Flavors

Fresh, Savory, Briny, Garlicky, Herbaceous, Citrusy, Tangy, Lightly sweet

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

refrigerate : Up to 2 days (Cool leftovers promptly and refrigerate within 2 hours.,Store in an airtight container at 4°C or below.,Keep chilled because the dish contains cooked octopus.), freeze : Up to 2 months (Freeze in airtight portions once completely cooled.,Thaw overnight in the refrigerator before eating.,The vegetables and couscous may soften after freezing.)