Shrimp and Couscous Salad

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For the dressing 1 cup plain yogurt, most of the liquid drained ½ cup extra virgin olive oil 2 teaspoons ground cumin 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh basil For the salad 1½ cups coucous 1½ cups water 1 tablespoon olive oil 1 can garbanzo beans, 15 oz, drained ¼ cup dried apricots, diced ½ cup cucumber, peeled, seeded and diced ¼ cup red onion, small dice ¾ pound cooked, peeled, and deveined shrimp (3⅓5 per pound), cut in half lengthwise

In a small pot heat the water with the tablespoon of olive oil. Once the water begins to simmer remove from the heat, add the couscous, stir and cover. Allow the couscous to rest for about 5 minutes. Fluff the couscous with a fork to separate. Meanwhile combine the dressing ingredients in a large bowl and whisk together. Add the salad ingredients to the dressing and toss to mix evenly. Due to the yogurt the mixture tends to cling together a bit. Make sure to incorporate the ingredients evenly. I recommend letting this rest in the refrigerator for about an hour or so to let the flavors mix and allow the mixture to chill. It is a very refreshing salad. This makes about 4 dinner portions or 6 side portions.