Ingredients

• 500g of octopus (karnit)
• 2 potatoes
• 2 carrots
• 1 glass of chickpeas soaked overnight
• 2 sliced onions
• 2 chopped garlic cloves
• 1 tablespoon of tomato paste
• 1/2 tablespoon of paprika
• 500g of carrots
• Salt
• 3 chili peppers

Instructions:

1. Start by beating the octopus with a large stick.
2. In the bottom of the couscous pot, pour olive oil and add the onions.
3. Add the octopus, cut into pieces, along with the garlic, harissa, and fish spices blend.
4. Stir in the tomato paste and let it cook for 5 to 10 minutes.
5. Add the soaked chickpeas, season with salt and pepper, then cover with water and let it cook for about thirty minutes.
6. While the sauce is cooking, add the potatoes and carrots.
7. During the sauce’s cooking process, place the couscous in a large salad bowl, add half a teaspoon of salt and 5 tablespoons of olive oil.
8. Rub the couscous between your hands until there are no more stuck grains. Place it in the couscous pot (keskés).
9. Cover and let it steam for 30 minutes, stirring occasionally.
10. In a large serving dish, place the couscous grains, drizzle with the sauce, and gently mix.
11.  Decorate with pieces of octopus, potatoes, and fried chili peppers.