Octopus and Prawn Skewers with Apricot-Paprika Glaze, Cumin Cauliflower Cream and Minted Cucumber Couscous

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the dried apricots in a bowl with 120 ml (1/2 cup) hot water and let them soak for 10 minutes.

2. 2

   Meanwhile, on a baking tray toss the cauliflower and white onion with 2 tablespoons olive oil, the ground cumin, 1/2 teaspoon salt, and a little black pepper. Roast for 25 minutes at 220 °C / 425 °F, stirring once halfway through.

3. 3

   Transfer the soaked apricots and their soaking liquid to a blender cup. Add the lemon juice, honey, sweet paprika, garlic, and 1 tablespoon olive oil. Blend until you have a thick, smooth glaze.

4. 4

   Place the dry couscous in a heatproof bowl with 1/4 teaspoon salt. Pour in 180 ml (3/4 cup) hot water, cover, and let stand for 10 minutes. Fluff with a fork, then mix in the cucumber, red onion, fresh mint, fresh parsley, lemon zest, and 1 tablespoon olive oil.

5. 5

   When the cauliflower is tender and golden, transfer it to a blender or food processor with the vegetable broth and Greek yogurt. Blend until very smooth. Taste and adjust with salt and black pepper. Keep warm.

6. 6

   Thread the cooked octopus pieces and raw peeled jumbo prawns alternately onto 8 skewers. Brush with 1 tablespoon olive oil, a pinch of salt, and black pepper.

7. 7

   Heat a grill pan or flat griddle over medium-high heat for 2 minutes. Cook the skewers for 2 minutes per side. Then brush them with the apricot glaze and cook 1 to 2 minutes more per side, until the prawns are pink and firm and the octopus is lightly caramelized.

8. 8

   To serve, spread the cumin cauliflower cream onto plates. Set the glazed skewers on top or alongside and serve with the minted cucumber couscous. Finish with the remaining olive oil over the top if desired.