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Shrimp and Couscous Salad

1 cup plain yogurt
1/2 cup extra-virgin olive oil
1 tablespoons ground cumin
2 tablespoons fresh lemon juice
1 garlic cloves, pressed
2 cups chicken stock
pinch salt
1 10-ounce packages plain couscous
1 15-ounce cans garbanzo beans (chickpeas), drained
1 pound cooked salad shrimp
1/2 cup finely chopped green onions
1 cup sliced almonds, toasted
1 15-ounce can mandarin oranges, drained

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 2 cups chicken stock and salt in large saucepan; bring to boil. Mix in couscous. Remove from heat. Cover; let stand until water is absorbed and couscous is tender, about 10 minutes. Transfer couscous to large bowl; fluff with fork. Cool to room temperature. Gently mix in garbanzo beans, shrimp, green onions and almonds. Stir in dressing. Season salad to taste with salt and pepper. Gently add in mandarin oranges. Transfer salad to large serving platter.

Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 30 minutes before serving.