Best 3 Couscous And Shrimp Salad With Tangerines And Almonds Recipes

**Tantalize your taste buds with a delightful journey to the Mediterranean with our tantalizing Couscous and Shrimp Salad with Tangerines and Almonds.** This vibrant dish is a harmonious blend of textures and flavors, featuring succulent shrimp, sweet and juicy tangerines, crunchy almonds, and fluffy couscous, all enveloped in a refreshing dressing that bursts with citrusy and herbaceous notes.

Accompanying this main course are two equally enticing recipes: a flavorful **Quinoa Salad with Roasted Vegetables and Feta Cheese**, offering a delightful interplay of roasted veggies and tangy feta, and a refreshing **Orange and Mint Agua Fresca**, a vibrant mocktail that perfectly complements the meal with its zesty and invigorating flavors.

Here are our top 3 tried and tested recipes!

TANGERINE TOSSED SALAD

Tangerine Tossed Salad image

My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. -Helen Musenbrock, O'Fallon, Missouri

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup sliced almonds
3 tablespoons sugar, divided
2 medium tangerines or 1 navel orange
6 cups torn lettuce
3 green onions, chopped
2 tablespoons cider vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.

Nutrition Facts : Calories 138 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SHRIMP COUSCOUS SALAD

Shrimp Couscous Salad image

For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.

Provided by Isabelle

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

2 cups couscous
2 cups water
¾ cup olive oil
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 ½ pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

Steps:

Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g

GREEK-INSPIRED SHRIMP COUSCOUS SALAD

Greek-Inspired Shrimp Couscous Salad image

A light and refreshing shrimp salad with Israeli couscous.

Provided by Ashley DeStefano

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 ⅔ cups water
1 ⅓ cups Israeli couscous, uncooked
¾ pound raw medium shrimp, peeled and deveined
½ tablespoon Greek seasoning
1 tablespoon olive oil
2 medium heads romaine lettuce - rinsed, dried, and chopped
1 cup grape tomatoes, halved
½ cup crumbled feta cheese
½ English cucumber, chopped
¼ cup vinaigrette salad dressing

Steps:

Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
Toss shrimp with Greek seasoning.
Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.7 g, Cholesterol 145.9 mg, Fat 9.1 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 3.6 g, Sodium 805.3 mg, Sugar 7.6 g

Tips:

To save time, use pre-cooked shrimp. Just be sure to thaw them before using.
If you don't have any tangerines, you can use oranges instead.
To make the salad more flavorful, use a flavorful olive oil.
If you don't have any almonds, you can use walnuts or pecans instead.
Serve the salad immediately or chill it for later.

Conclusion:

This couscous and shrimp salad with tangerines and almonds is a light and refreshing dish that is perfect for a summer lunch or dinner. It is also a great way to use up leftover shrimp. The salad is packed with flavor and nutrients, and it is sure to please everyone at the table.