Shrimp and fruit tabbouleh salad
2/3 cup of couscous, medium grain
1 ripe pear
1 small juicy apple
1 stalk of broccoli
2 tablespoons chopped parsley
2 sprigs of fresh mint
Salt and pepper to taste
1 teaspoon dried chives
1 pinch of ground coriander
40 ml olive and walnut oil
Curly salad, radishes and lemon for decoration
Fresh tangerine juice
Pour the couscous in a deep bowl and cover with the same volume of boiling water. Without stirring, cover the bowl and let rest for 10 minutes. Then crumble the grains with a fork, salt and drizzle with olive and walnut oil.
Blanch the broccoli stalk for 10 minutes in salted water, having removed the skin and the fibrous part (normally, I cook the broccoli florets otherwise, keeping the stalk to garnish a salad). Drain and let cool. Cut into small cubes. Do the same with the pear, carrot and apple. Add all the cubes and chopped herbs to the couscous. Season with salt, pepper and more oil. Give it a good stir.
To serve the salad, fill a round stainless steel mold, 8 to 10 cm in diameter, with tabbouleh. Press well and unmold onto a plate. Place a pinch of salad next to it, sprinkled with radish rings and 4-5 large cooked shrimps (per person).
Serve the salad with freshly squeezed tangerine (or orange) juice in gravy boat for individual seasoning of the tabbouleh.