Citrus Shrimp Toasted Couscous Salad Food

COUSCOUS AND SHRIMP SALAD WITH TANGERINES AND ALMONDS

Steps:

• 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.

CITRUS ISRAELI COUSCOUS

Steps:

• In a saucepan over medium high, heat oil. Stir in couscous, cinnamon, salt and pepper. Cook, stirring occasionally until lightly browned, 3-4 minutes.
• Stir in lime and orange juices and deglaze pan, stirring up all the browned bits on the bottom.
• Add water and bring to a boil. Reduce heat and simmer, stirring occasionally, until all liquid is absorbed, 10-12 minutes.
• Stir in parsley, pine nuts and salt and pepper to taste.

LEMONY SHRIMP AND COUSCOUS SALAD

Steps:

• Bring 1 cup water to a boil in a saucepan; stir in couscous; remove pan from heat; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed; fluff with a fork.
• Bring 1 ½ quarts water to a boil; add in shrimp; cook 3-5 minutes or until shrimp are pink; drain well and rinse with cold water.
• Peel, devein, and coarsely chop shrimp.
• Add chopped shrimp and bell pepper to cooked couscous.
• Combine the parsley and remaining ingredients; add to the couscous mixture; toss to combine.
• Cover and chill; taste and adjust seasoning with salt and pepper; serve cold.