Grilled Squid Tentacles with Fresh Salad

Place the squid tentacles and cleaned vegetables (red onion, carrot, parsley root, leek) in a pot. Pour in 3 liters of water, add the whole peppercorns, allspice, and 1 teaspoon of salt. Simmer over low heat for about 1 hour, until the meat is completely tender.

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

Meanwhile, prepare the salad. Cut the red onion, peppers, and zucchini into small cubes. Leave the olives whole and halve the cherry tomatoes.