Grilled Calamari Tentacles with Couscous Salad

Thoroughly wash the calamari tentacles. Place the tentacles in a pot along with the cleaned soup vegetables (yellow onion, carrot, parsley root, leek), peppercorns, allspice, and part of the salt. Pour in approx. 3 liters of water and simmer over low heat for about 1 hour until the meat is butter-soft (test with a knife).

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

Meanwhile, clean the vegetables for the salad (red onion, bell pepper, zucchini) and cut them into small cubes. Leave the olives whole, halve the cherry tomatoes.