Grilled Calamari Tentacles with Salad

Place the tentacles and cleaned vegetables into a pot. Pour in 3 l of water and cook over low heat for approximately 1 hour. Once a knife passes through the meat without resistance, it is cooked.

Pour 200 ml of hot water over the couscous, cover, and let stand for a few minutes.

Meanwhile, prepare the salad. Clean the vegetables and cut them into smaller cubes. Leave the olives whole, and cut the tomatoes in half.