Citrus Shrimp Toasted Couscous Salad Food

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COUSCOUS AND SHRIMP SALAD WITH TANGERINES AND ALMONDS



Couscous and Shrimp Salad with Tangerines and Almonds image

Categories     Salad     Side     Yogurt     High Fiber     Almond     Shrimp     Chickpea     Tangerine     Couscous     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added

Yield Makes 24 servings

Number Of Ingredients 14

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

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



Citrus Israeli Couscous image

Make and share this Citrus Israeli Couscous recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 cup israeli couscous
1/2 teaspoon ground cinnamon
salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 1/2 cups water
2 tablespoons chopped flat leaf parsley
1/2 cup toasted pine nuts

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.

Nutrition Facts : Calories 348.1, Fat 18.6, SaturatedFat 1.8, Sodium 9, Carbohydrate 39, Fiber 3.1, Sugar 2.2, Protein 8.1

LEMONY SHRIMP AND COUSCOUS SALAD



Lemony Shrimp and Couscous Salad image

Make and share this Lemony Shrimp and Couscous Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stove Top

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup water
3/4 cup couscous, uncooked
1 1/2 quarts water
1 1/4 lbs unpeeled medium shrimp
1/2 cup chopped red bell pepper
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
2 tablespoons chopped green onions
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 313.5, Fat 6.2, SaturatedFat 1, Cholesterol 216, Sodium 370.7, Carbohydrate 29.1, Fiber 2.5, Sugar 1.1, Protein 33.5

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