24 SERVINGS

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


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 sale in large saucepan; bring to boil. Mix in couscous. Remove from heat. Cover; let stand until water is absorbed and cousous is tender, about 10 minutes. Transfer couscous to large bowl; fluff with fork. Cool to room temperature. Gently mix in tangerine, garbanzo beans, raisins, 3/4 of shrimp, 3/4 cup green onions and 1/2 cup almonds. Stir in dressing. Season salt 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.


(From: ‘December, Bon Appétit, Magazine'*)
* Available in-store.