Squeeze orange juice, 1/2 lemon and mix with sweet soy.
Clean octopus and mix with juice and set aside.
Cut red onion into 1 cm wedges, toss in olive oil and place in hot oven till roasted and coloured.
Place capsicum into oven and allow to roast till starting to colour, remove and place in a covered bowl till skin starts to peel off easily.
Heat stock to boil remove from heat then add cous cous and butter.
Cover and allow to sit.
Finely dice tomatoes and chop flat parsley.
Take red pepper from bowl and remove all skin and seeds, dice flesh.
Open cous cous and separate grains with a fork.
Mix red onion, tomatoes, parsley, 20 ml olive oil and red pepper with cous cous and season to taste.
Heat wok or BBQ plate to a high heat and cook octopus on the hot surface till caramelised, quick fry.
Serve immediately on top of cous cous
Great secret for perfect tender octopus is to beat it over rocks till the suction caps start to foam (Classic Greek Style), or freeze the octopus over night. The freezing process help to break down the structure and make it tender. More great recipes online foodlife.com.au