Couscous And Shrimp Salad With Tangerines And Almonds

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

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. (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.

Makes 24 servings.



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