Couscous & Shrimp Salad w/ Tangerines & Almonds
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 403.1
- Total Fat: 17.2 g
- Cholesterol: 75.5 mg
- Sodium: 250.3 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 4.8 g
- Protein: 16.9 g
View full nutritional breakdown of Couscous & Shrimp Salad w/ Tangerines & Almonds calories by ingredient
Introduction
Taken from www.epicurious.com website (Bon Appétit / December 2000)Yields 24 servings
I haven't made this yet but plan to. I want to play around with the ingredients to try and lower the calories and fat content. But otherwise, thought it sounded so yummy!! Taken from www.epicurious.com website (Bon Appétit / December 2000)
Yields 24 servings
I haven't made this yet but plan to. I want to play around with the ingredients to try and lower the calories and fat content. But otherwise, thought it sounded so yummy!!
Number of Servings: 24
Ingredients
-
3 cups plain, low fat yogurt
1-1/2 cup extra-virgin olive oil
2 tbsp ground cumin
6 tbsp fresh lemon juice
3 cloves garlic, crushed
6 cups of water
1/4 tsp salt
3 10-ounce packages plain couscous
8 tangerines, peeled, seeded and cut into 1/4" pces
2 15-ounce cans garbanzo beans (chickpeas), drained & rinsed
1 cup golden raisins
2 lbs cooked, peeled deveined large shrimp (about 50, halved lenthwise)
1 cup finely chopped green onion
1 cup sliced, toasted almonds
Directions
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 of water and salt in a 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 of 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.
Number of Servings: 24
Recipe submitted by SparkPeople user DEANAC20.
Mix 6 cups of water and salt in a 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 of 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.
Number of Servings: 24
Recipe submitted by SparkPeople user DEANAC20.