Pearl Couscous Risotto with Sautéed Fremantle Octopus - Fremantle Octopus
Pearl couscous cooked in white wine and vegetable stock, topped with sautéed Fremantle octopus. A delicious and simple recipe for a special occasion.
Ingredients
- 200g Steamed Fremantle Octopus, defrosted, cut into medallions
- 300g Pearl Couscous
- 700ml Vegetable Stock
- 1 medium Onion, chopped
- 2 cloves Garlic, finely chopped
- 100ml White Wine
- 1 medium Red Capsicum, chopped
- ¼ bunch Parsley, curly leaf
- 100ml White Wine Vinegar
- 4 tbsp Olive Oil
- Salt and Black Pepper
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