Sardinian Salad with Seafood and Couscous

I like to call this Sardinian salad panzanella after the Tuscan bread salad of that name. In this instance, Sardinia has gone Tuscany one better by using fregola, Sardinians’ word for what we know as couscous. The bread Tuscans use in panzanella really must be good, stale, authentically compact Tuscan bread; otherwise, it doesn’t crumble as it should and the salad leaves something to be desired. Couscous, on the other hand, is available everywhere and is amazingly easy