Grilled Octopus and Vegetable Salad with Carrot Juice Couscous | RICARDO

Ingredients

• ¾ cup (180 ml) carrot juice
• 2 tbsp (30 ml) olive oil
• ½ tsp ground cumin
• ¾ cup (150 g) medium couscous
• 3 tbsp (45 ml) octopus cooking liquid
• 1 tbsp (15 ml) olive oil
• 2 tsp (10 ml) red wine vinegar
• 1 tsp (5 ml) harissa
• 8 sous vide octopus tentacles
• 1 zucchini, cut into ½-inch (1 cm) slices
• 1 red onion, cut into 8 wedges
• 1 jar (170 ml) oil-packed artichokes, drained
• 1 tbsp flat-leaf parsley, finely chopped