1. Octopus I was cleaning for the first time and say that the process is not pleasant. I took the Internet how to video and started. Octopus washed, cut off the head, remove the entrails and the beak. Rinse again, trying to wash away the slime. If the octopus is big, it is better to beat for softness. Fold octopus in a plastic bag and hit with a rubber mallet or a meat hammer (without fanaticism!)

2. For the salad I scalded octopus and removed coagulated film as I could. In principle, this is not done, the octopus will be a beautiful red color, but without the film it is a little softer. In boiling water, add coarsely chopped onion and octopus. Boil on low heat for 35 minutes. The larger the octopus, the longer it should cook. If the octopus mini is 5 minutes. Give the octopus to cool slightly in the water. Octopus cut into rings, tentacles slices (arbitrarily). In skillet, heat olive oil and lightly fry the octopus.

3. Couscous pour boiling water. The ratio of cereals and water and choose to your taste, if more water 2 times, then couscous is more delicate, but less crumbly. I take the water about 1.5 times more in volume than couscous, or approximately 1 cm above the level of cereals. Let stand covered for about 5 minutes. Loosen with a fork.

4. Avocado peel and remove the seeds. Avocado and sun-dried tomatoes cut into large cubes. Understand that sun-dried tomatoes - it's not really Moroccan, but they are very topic.

5. Now about pickled lemons. Briefly describe the essence. Take the lemons, wash the skins well and we scald with boiling water. Part lemons put off, part cut large slices. Mix the lemons with salt and coarsely chopped garlic (garlic spare) and leave for an hour. Of the remaining lemons squeeze the juice. An hour later, the lemons (along with garlic) densely stacked in banks (I banks pre-doused with boiling water) and pour lemon juice. Add spices to taste (I usually take a carnation, rose or black pepper, allspice). Lemons must be covered with lemon juice completely. Top pour 1-2 tablespoons of olive oil to form an oil film on the surface. Close the lid and in the fridge for 2 or better 3 weeks. Peel the lemons should be soft and slightly transparent. If the lemons rise above the surface, then you need to add either juice or oil, otherwise mold may form.

6. Lemons cut into small pieces with peel. Add soy sauce, a few spoons of the brine from the lemons, olive oil and mix well. You can add more pepper, but my pepper was in the brine, so I separately was added.

7. Gently stir in couscous, avocado, octopus and sun-dried tomatoes. To fill. To give the salad to stand for a few minutes, stir again and serve.