Couscous and Shrimp Salad with Tangerines and Almonds

Photo by Mark Thomas Studio.

3 cupsPlain yogurt
1 ½ cupsExtra virgin olive oil
2 tablespoonsGround cumin
6 tablespoons Fresh lemon juice
3 clovesGarlic, pressed
6 cupsWater
¼ teaspoonSalt
3 10-ounce packagesPlain couscous
8Tangerines, peeled, seeded, cut into 1/4" pieces (about 4 cups)
2 15-ounce cansGarbanzo beans, drained
1 cupGolden raisins
2 pounds (about 50)Cooked, peeled, deveined large shrimp, halved lengthwise
1 cupFinely chopped green onion
1 cupMaisie Jane's Organic Sliced Almonds

 

Place yogurt in medium bowl. Gradually whisk in oil and cumin. Stir in lemon juice and garlic. Season dressing to taste with salt and pepper. Cover and chill. (Can be made 2 days ahead. Keep refrigerated.)

Mix 6 cups water and salt in large saucepan; bring to boil. Mix in couscous. Remove from heat. Cover; let stand until water is absorbed and couscous is tender, about 10 minutes.

Transfer couscous to large bowl; fluff with fork. Cool to room temperature. Gently mix in tangerines, garbanzo beans, raisins, 3/4 of shrimp, 3/4 cup green onions and 1/2 cup almonds.

Stir in dressing. Season salad to taste with salt and pepper. Transfer salad to large serving platter. (

NOTE: Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 30 minutes before serving.

Garnish with remaining shrimp, green onions and almonds.

24 servings.


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