Orange Scented Couscous Salad with Almonds, Cilantro, Cucumbers and Grilled Shrimp

Ingredients

  • 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

Directions

  • 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

Dirk FucikSalads