You are cooking: Pearl Couscous Risotto with Sautéed Fremantle Octopus
calculating... October 16, 2020

Pearl Couscous Risotto with Sautéed Fremantle Octopus

  • 2 people
  • 20mins
  • 2hrs


  1. Place the vegetable stock to heat up in a medium sized pot.
  2. In another pot heat 2 tbsp of olive oil over medium heat. Add onions, garlic and cook for 5 minutes or until soft.
  3. Add pearl couscous into the pan and cook two minutes on high heat, stirring constantly. Pour the white wine and keep stirring until all the alcohol evaporates.
  4. Turn down to medium heat and add in the vegetable stock into couscous pot. Add salt to taste.
  5. Simmer until couscous has cooked through, if necessary, add more stock and cook until soft. Set aside.
  6. In a bowl mix the capsicum, parsley, and white wine vinegar, set aside.
  7. Put a large sauté pan on high heat and add the remaining 2 tbsp of olive oil. Once hot, add in the octopus and sauté until golden, about 2-3 minutes. 
  8. Transfer the octopus into the mixing bowl and toss with the rest of the ingredients.
  9. Reheat the couscous for serving. Spread onto the plate and top it with tossed octopus. Garnish with black pepper and drizzle of olive oil.
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  • 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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