4 Serves
93 Mins
Clean the octopus thoroughly and cut it into bite-sized pieces using a sharp chef's knife on a cutting board.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
67 µg / 400 µgCalcium
130 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
272 mg / 1,250 mgPotassium
481 mg / 4,700 mgSodium
1013 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium heat. Sauté diced onion and minced garlic until softened and fragrant.
Add the octopus pieces to the Dutch oven, seasoning with salt and pepper. Cover and simmer over low heat until the octopus is tender.
Prepare the couscous by pouring boiling water over it in a bowl, covering it, and letting it steam until fluffy, then fluff with a fork.
Serve the tender octopus mixture over the prepared couscous in a serving dish.
12
g31
g10
g
Chinese