Usuba
Shrimp with Couscous and Turmeric Butter
A light salad with couscous, shrimp and spiced oil. Turmeric gives the dish a golden color and a subtle oriental aroma. Sun-dried tomatoes, olives and spinach complete the composition.
- Total
- 20 min
- Standard serving
- 59.9 g
Ingredients
Total 11
Instructions
- 1
Step 1
Mix olive oil with turmeric and whisk thoroughly.
- 2
Step 2
Pour salted boiling water over the couscous and let it steam.
- 3
Step 3
In a skillet with a small amount of olive oil, dry the groats until lightly golden brown.
- 4
Step 4
Remove the couscous from the heat, add the spinach and mix thoroughly.
- 5
Step 5
Clean the shrimp and boil them for 2 minutes in boiling water with black peppercorns and bay leaf.
- 6
Step 6
Heat a skillet with a small amount of olive oil, add minced garlic. Once fragrant, add the shrimp and fry them for about 5 minutes until cooked through.
- 7
Step 7
Add dried tomatoes, olives, turmeric oil and shrimp to the couscous. Mix well.
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