Serves: 6

1/2 cup Sherry wine vinegar
1 yeaspoon saffron threads
3/4 cup olive oil
2 shallots, peeled, thinly sliced
2 teaspoons ground coriander
2 teaspoons fennel seeds
2 cups couscous
2 1/4 cups boiling water
1 cup shelled or frozen peas
1 1/2 pounds medium cooked shrimp
1 yellow bell pepper
1 cup halved cherry tomatoes

Heat vinegar and saffron in heavy small saucepan over medium heat, stirring until saffron softens, about 3 minutes. Cool.
Combine oil, shallots, coriander and fennel seeds . Gradually whisk in vinegar mixture. Season with salt and pepper. Cover, chill until ready to use.
Place couscous in large bowl. Pour boiling water over. Cover and let stand until water is absorbed, about 10 minutes. Loosen grains with fork. Cool.
Cook peas. Drain and add to couscous with shelled and deveined shrimp and yellow pepper, cut into matchstick-size strips.
Mix in enough vinaigrette to season salad to taste.
Mound on serving platter and place tomatoes around salad.
Serve cold or at room temperature.