Recipes

Octopus corn salad

Serves 4 as a side

• 2 tablespoon olive oil, separated
• 2 teaspoons kosher salt
• 2 cups cooked pearl couscous
• 3 ears fresh corn, husks removed
• 4 sweet red peppers
• 2 teaspoons taco seasoning
• 2 scallions
• 1 can Ekone Octopus
• Zest and juice from 1 lime

Rub your scallion with two teaspoons of olive oil and toss the remaining oil and salt with your cooked, and cooling couscous.

Over a hot grill, cook your corn for 15-20 minutes, your peppers for five, and your scallion for two.

After cooked and cool enough to touch, remove the kernels of corn from their ears and place into a large bowl with your couscous. Chop your peppers into small, bite-size pieces and remove the stem, and add them to the bowl. Repeat with the scallions and toss along with taco seasoning, zest and juice. Top with canned octopus coins and serve.