Couscous and Shrimp Salad with Tangerines and Almon

Name: Couscous and Shrimp Salad with Tangerines and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups plain yogurt; 1 1/2 cups extra-virgin olive oil; 2 tablespoons ground cumin; 6 tablespoons fresh lemon juice; 3 garlic cloves, pressed; 6 cups water; 1/4 teaspoon salt; 3 10-ounce packages plain couscous; 8 tangerines, peeled, seeded, cut into 1/4-inch pieces (about 4 cups); 2 15-ounce cans garbanzo beans (chickpeas), drained; 1 cup golden raisins; 2 pounds cooked peeled deveined large shrimp (about 50), halved lengthwise; 1 cup finely chopped green onions; 1 cup sliced almonds, toasted

Servings: persons

3 cups plain yogurt
1 1/2 cups extra-virgin olive oil
2 tablespoons ground cumin
6 tablespoons fresh lemon juice
3 garlic cloves, pressed
6 cups water
1/4 teaspoon salt
3 10-ounce packages plain couscous
8 tangerines, peeled, seeded, cut into 1/4-inch pieces (about 4 cups)
2 15-ounce cans garbanzo beans (chickpeas), drained
1 cup golden raisins
2 pounds cooked peeled deveined large shrimp (about 50), halved lengthwise
1 cup finely chopped green onions
1 cup sliced almonds, toasted

1
Place yogurt in medium bowl.
2
Gradually whisk in oil and cumin.
3
Stir in lemon juice and garlic.
4
Season dressing to taste with salt and pepper.
5
Cover and chill.
6
(Can be made 2 days ahead.
7
Keep refrigerated.)
8
Mix 6 cups water and salt in large saucepan; bring to boil.
9
Mix in couscous.
10
Remove from heat.
11
Cover; let stand until water is absorbed and couscous is tender, about 10 minutes.
12
Transfer couscous to large bowl; fluff with fork.
13
Cool to room temperature.
14
Gently mix in tangerines, garbanzo beans, raisins, 3/4 of shrimp, 3/4 cup green onions and 1/2 cup almonds.
15
Stir in dressing.
16
Season salad to taste with salt and pepper.
17
Transfer salad to large serving platter.
18
(Can be made 4 hours ahead.
19
Cover; chill.
20
Let stand at room temperature 30 minutes before serving.)
21
Garnish with remaining shrimp, green onions and almonds.

1567

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups plain yogurt, 1 1/2 cups extra-virgin olive oil, 2 tablespoons ground cumin, 6 tablespoons fresh lemon juice, and more.

Yes, Couscous and Shrimp Salad with Tangerines and Almonds falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Couscous and Shrimp Salad with Tangerines and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions