"Paella" Couscous Salad

From Epicurious.com
For salad
2 tablespoons extra-virgin olive oil
1 Spanish chorizo sausage cut into 1/4-inch slices / halved
1/2 cup finely chopped shallot
1 large garlic clove, minced
1 box -Pine Nut Couscous – Follow directions use white wine as part of liquid.
Approx. ¾ lb Seafood: Shrimp, scallops etc. Sautéed with olive oil. Top with squeeze of fresh lemon, Salt and pepper,
½ cup frozen peas, thawed
½ cup Roasted red peppers from jar - finely diced

Dressing
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 large garlic cloves, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne

Preparation
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.

Sauté seafood. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine. Set aside.

Cook couscous according to box with some white wine, omit oil. Fluff couscous with a fork and add to chorizo. Stir in peas, pepper and seafood. and toss to combine. Add dressing. Let sit to absorb.