"PAELLA" COUSCOUS SALAD
Steps:
- Make salad:
- Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.
- Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.
- Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder. Add saffron and bring liquid to a boil and pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.
- Make dressing:
- Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.
- Stir in parsley and season salad with salt and pepper.
- Available at Latino markets and some supermarkets.
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Samantha Kizer
[email protected]I can't wait to try this salad with different variations of vegetables and dressing.
MASS LASTER
[email protected]This salad is a great way to get your daily dose of vegetables.
Jannatul Ferduse
[email protected]I'm not a huge fan of bell peppers, but I loved them in this salad. They added a nice sweetness and crunch.
Rohan Dhanpat
[email protected]This salad is a great way to use up leftover rice.
May Adam
[email protected]I highly recommend this salad to anyone who loves couscous or Mediterranean food.
Nassanga Moureen
[email protected]This salad is a great way to change up your usual salad routine.
Karime Medina
[email protected]I've made this salad several times now and it's always a hit.
Ayden Barriere
[email protected]This is a great recipe for a light and healthy lunch or dinner.
Red Lord
[email protected]I made this salad for a picnic and it was the perfect dish to take. It held up well in the heat and everyone loved it.
Danushka Alwaththa
[email protected]This salad is a great way to get your kids to eat their vegetables.
Eman Nader
[email protected]I'm definitely going to be making this salad again and again.
Amanda Underwood
[email protected]This salad is so easy to make. I had it on the table in less than 30 minutes.
Endurance Oppong
[email protected]I love the addition of the feta cheese and pine nuts. They add a nice salty and crunchy texture to the salad.
Laura Burch
[email protected]This salad is a great way to use up leftover chicken or shrimp.
Nabasa Patience
[email protected]I'm not usually a fan of couscous, but this salad changed my mind. The couscous is cooked perfectly and the vegetables are so flavorful.
Nabalamba Julliet
[email protected]This is one of the best couscous salads I've ever had. The flavors are so well-balanced and the dressing is to die for.
Michael Tuchman
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavor and the way the couscous and vegetables held up so well.
Precious Akpofure
[email protected]The combination of flavors and textures in this salad is amazing. The couscous is light and fluffy, the vegetables are crisp and flavorful, and the dressing is tangy and flavorful.
Francis Laing
[email protected]This paella couscous salad is a delicious and refreshing dish, perfect for a summer picnic or potluck.