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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 6

1/2 cup Sherry wine vinegar
1 teaspoon 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-size peeled cooked shrimp
1 yellow bell pepper, cut into matchstick-size strips
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. 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 temperature.

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