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1
Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes.
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2
Add garlic and saute, stirring, 1 minute.
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3
Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.
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4
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.
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5
Transfer shrimp with a slotted spoon to a small bowl.
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6
Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes.
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7
Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan.
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8
Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.
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9
Put couscous in a metal bowl.
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10
Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder.
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11
Add saffron and bring liquid to a boil and pour over couscous.
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12
Let stand, covered tightly with plastic wrap, 5 minutes.
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13
Fluff couscous with a fork and add to chorizo.
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14
Stir in peas, bell pepper, olives, and seafood and toss to combine.
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15
Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well.
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16
Let stand 30 minutes at room temperature to allow couscous to absorb dressing.
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17
Stir in parsley and season salad with salt and pepper.
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18
Available at Latino markets and some supermarkets.
