Grilled Squid Tentacles with Couscous Salad

Place the squid tentacles and cleaned vegetables (yellow onion, carrot, parsley root, leek) in a pot. Pour in approx. 3 liters of water and 1 tsp salt, and simmer over low heat for about 1 hour. It is cooked when a knife slides through the meat without resistance.

Remove the tentacles from the broth and pat dry with kitchen paper. Heat a grill pan with a little olive oil and sear the tentacles briefly on each side. Cut the meat into pieces of approx. 1 cm.

Pour 200 ml of boiling water over the couscous, cover, and let it swell for a few minutes.