Couscous and Shrimp Salad with Tangerines and Almonds

Ingredients

• 1 cup almonds toasted sliced
• 30 ounce garbanzo beans drained canned (chickpeas)
• 30 ounce couscous plain
• 3  garlic clove pressed
• 1 cup golden raisins 
• 1 cup spring onion finely chopped
• 2 tablespoons ground cumin 
• 6 tablespoons juice of lemon fresh
• 1.5 cups olive oil extra virgin extra-virgin
• 3 cups yogurt plain
• 0.3 teaspoon salt 
• 2 pounds shrimp deveined cooked peeled halved lengthwise ( 50)
• 8  1 tangerine peeled seeded cut into 1/4-inch pieces ( 4 cups)
• 6 cups water 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. 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.)
2. Mix 6 cups water and salt in large saucepan; bring to boil.
3. Mix in couscous.
4. Remove from heat. Cover; let stand until water is absorbed and couscous is tender, about 10 minutes.
5. 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.
6. Transfer salad to large serving platter. (Can be made 4 hours ahead. Cover; chill.
7. Let stand at room temperature 30 minutes before serving.)
8. Garnish with remaining shrimp, green onions and almonds.