Orange Scented Couscous Salad with Almonds, Cilantro, Cucumbers and Grilled Shrimp
2 pounds raw peeled shrimp-grilled (use 26/30 count shrimp) Mix 3 tablespoons smoked paprika, 1 teaspoon salt and 1 teaspoon black pepper. Use this to coat the shrimp. On a hot grill cook shrimp for about 2 minutes per side. Set aside to cool.
2 cups orange juice-divided
1 cup water
2 teaspoons salt-divided
2 teaspoons ground cumin
1/2 teaspoon black pepper-divided
2 cups uncooked couscous
1/2 cup sweetened dried cranberries
1/2 cup almonds-toasted
2 cups chopped cucumber
2/3 cup chopped red onion
6 to 8 tablespoons chopped cilantro
2 tablespoons fresh lime juice
4 teaspoons dijon mustard
3 tablespoons extra virgin olive oil
2 cloves garlic-pressed
Combine 1 1/2 cups orange juice, water, 1 teaspoon salt, cumin, and 1/4 teaspoon black pepper in a saucepan,bring to a boil.
Remove from heat, stir in couscous, cover and let stand for 5 minutes, then fluff with fork.
Put couscous in a large bowl. Add cranberries, almonds, cucumber, onion, and cilantro. Stir in grilled shrimp.
Dressing: Combine remaining 1/2 cup orange juice,1 teaspoon salt, 1/4 teaspoon black pepper, lime juice, garlic, and mustard. Stir with whisk. Add olive oil slowly while continuing to whisk. Pour over salad and toss.
Serves 6 to 8 people