Recipe information
Make Octopus in just 1h 30m. tabbouleh, cucumber, sweet pepper
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Octopus Salad
Preparation Steps
1. Cook the Octopus
In a large pot, bring water to a boil. Add the octopus and cook for 30-40 minutes until tender. Remove from water and let it cool. Once cooled, chop into bite-sized pieces.
2. Prepare the Tabbouleh
In a bowl, combine bulgar wheat and 2 cups of boiling water. Cover and let it sit for about 20 minutes until the bulgar is tender and water is absorbed. Fluff with a fork.
3. Mix the Salad
In a large mixing bowl, combine the cooked octopus, bulgar wheat, parsley, mint, diced tomato, cucumber, and sweet bell pepper.
4. Dress the Salad
Drizzle olive oil and lemon juice over the salad. Season with salt and black pepper to taste. Mix well to combine all ingredients.
5. Serve
Chill in the refrigerator for about 30 minutes before serving for the flavors to meld. Serve cold or at room temperature.
Local Coupons
No local coupons found for this recipe's ingredients.