Shrimp Salad with Couscous and Turmeric Oil
Salads • European
Description
This salad dish appears to be a simple gathering of familiar ingredients, as olives, spinach, and couscous are predictably delicious. But Chef John Anderson, the concept chef of a local bistro, came up with a clever twist—adding a pinch of turmeric to the olive oil, which gives the salad a golden festive color and a spicy hint reminiscent of an Eastern market.
Ingredients
- Couscous 5 oz
- Sun-Dried Tomatoes 0 oz
- Spinach 0 oz
- Olives stuffed with lemon 0 oz
- Shrimp 0 oz
- Olive Oil 0 fl oz
- Bay leaf 1 piece
- Green peppercorns 6 pieces
- Garlic 1 clove
- Turmeric 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the turmeric oil: combine 20 ml of olive oil with turmeric powder and whisk together thoroughly.
Step 2
Pour salted boiling water over the couscous and let it steam.
Step 3
In a skillet with a small amount of olive oil (10 ml), lightly toast the grains until they turn a light golden color.
Step 4
Remove the couscous from the heat, add the spinach, and mix everything thoroughly.
Step 5
Peel the shrimp and boil them for 2 minutes in boiling water with black peppercorns and bay leaves.
Step 6
Heat a skillet with a small amount of olive oil, add minced garlic. Once it becomes fragrant, add the shrimp and sauté until cooked through — about 5 minutes.
Step 7
Add sun-dried tomatoes, olives, turmeric oil, and shrimp to the couscous.
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