SHRIMP SALAD WITH SAFFRON VINAIGRETTE
1/2 cup Sherry wine vinegar
3/4 cup olive oil
2 shallots, peeled, thinly sliced
2 teaspoons ground coriander
2 teaspoons fennel seeds
2 1/4 cups boiling water
1 cup shelled or frozen peas
1/2 pounds medium-size peeled cooked shrimp
1 yellow bell pepper, cut into
1 cup halved cherry tomatoes
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.
Fluff with fork. Cool.
Cook peas. Drain and add to couscous with shrimp and
yellow pepper. Mix in enough vinaigrette to season salad to taste. Mound on
serving platter and place tomatoes around salad.
Serve cold or at room