Couscous and Shrimp Salad with Tangerines and Almonds

Ingredients

• 1 cup green onions
• 2 pounds cooked peeled deveined large shrimp
• 8 tangerines
• 3 10-ounce packages plain couscous
• 6 cups water
• 2 15-ounce cans garbanzo beans (chickpeas)
• 3 garlic cloves
• + 7 more ingredients
• • 6 tablespoons fresh lemon juice
  • 2 tablespoons ground cumin
  • 1 ½ cups extra-virgin olive oil
  • 3 cups plain yogurt
  • 1 cup sliced almonds
  • 1 cup golden raisins
  • ¼ teaspoon salt

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 he...

View full recipe at Epicurious