Shrimp, Vidalia Onion, and Couscous Salad This is a delicious hot-weather dish. Have it as a main course or part of a Mediterranean buffet with Greek Salad and room-temperature Eggplant Parmesan. Makes 4 servings.
	Ingredients: 1 pound medium shrimp (31 to 35 count) 1/4 teaspoon saffron mixed with 1/3 cup white wine, Chicken Stock, or clam juice One 10-ounce package of couscous (about 1 2/3 cups) 1 medium Vidalia or other sweet onion, chopped, about 1 cup One 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 Kosher salt and freshly ground black pepper to taste Romaine or other lettuce for garnish
	Instructions: 1. Bring 1 quart water to a boil. 2. Add shrimp and cook 5 minutes. 3. Skim off any scum, remove shrimp with a slotted spoon, and cool. Save 2 cups of the shrimp cooking water. 4. 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.) 5. Cool couscous, fluffing occasionally with a large fork. 6. Peel shrimp (de-vein, if you like) and put in a large bowl with onion, chickpeas, jalapeno, tomato, and mint. 7. Add couscous and mix well. 8. Combine olive oil, lemon juice, salt, and pepper and pour over couscous mixture. 9. Toss well, and adjust seasonings as needed. 10. Chill until ready to serve. To serve, line plates with lettuce and spoon out salad.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony