Shrimp, Couscous and Turmeric Oil Salad
4 servings
20 minutes
This salad etude looks like a simple collection of familiar ingredients, because olives, spinach and couscous are predictably delicious. But chef Alena Andreasyan, the concept chef of the restaurant "Without a Recipe", came up with a clever trick - adding a pinch of turmeric to the olive oil, which gave the salad a golden festive color and a spicy echo of the oriental bazaar.
1
Combine olive oil (20 ml) with turmeric powder and mix well with a whisk.
- Olive oil: 30 ml
- Turmeric: 1 g
2
Pour salted boiling water over the couscous and let it steam.
- Salt: to taste
3
In a pan with a small amount of olive oil (10 ml), toast the grains until lightly browned.
- Olive oil: 30 ml
4
Take the couscous off the stove, add spinach, and mix everything thoroughly.
- Couscous: 100 g
- Spinach: 20 g
5
Clean the shrimp and boil for 2 minutes in boiling water with black peppercorns and bay leaves.
- Shrimps: 50 g
- Black peppercorns: 6 pieces
- Bay leaf: 1 piece
6
Heat a pan with a little olive oil, add minced garlic. Once it becomes fragrant, add the shrimp and sauté until cooked — about 5 minutes.
- Olive oil: 30 ml
- Garlic: 1 clove
- Shrimps: 50 g
7
Add sun-dried tomatoes, olives, turmeric oil, and shrimp to the couscous.
- Sun-dried tomatoes: 20 g
- Olives: 10 g
- Olive oil: 30 ml
- Shrimps: 50 g