Shrimp, Vidalia Onion, and Couscous Salad

1 pound medium shrimp
1/4 teaspoon saffron mixed with 1/3 cup white wine, or clam juice
1 10-ounce package of couscous (about 1 2/3 cups)
1 medium Vidalia or other sweet onion, chopped, about 1 cup
1 15-ounce can chickpeas, rinsed and drained
1 jalapeno or other fresh chile pepper, seeded and minced
1 medium to large tomato, diced
1/2 cup fresh mint, chopped
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
salt and freshly ground black pepper to taste
romaine or other lettuce for garnish

Bring 1 quart water to a boil. Add shrimp and cook 5 minutes. Skim off any scum,
remove shrimp with a slotted spoon, and cool. Save 2 cups of the shrimp cooking
water. While shrimp are cooling add wine/saffron mixture to the 2 cups reserved
shrimp water. Use this liquid to cook the couscous. (If package calls for more
or less liquid, adjust accordingly.) Cool couscous, fluffing occasionally with
a large fork. Peel shrimp,de-vein and put in a large bowl with onion,
chickpeas, jalapeno, tomato, and mint. Add couscous and mix well. Combine olive
oil, lemon juice, salt, and pepper and pour over couscous mixture. Toss well,
and adjust seasonings as needed. Chill until ready to serve. To serve, line
plates with lettuce and spoon out salad. Makes 4 servings.


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