Moroccan-Spiced Scallops With Tomato Couscous Recipe

Name: Moroccan-Spiced Scallops With Tomato Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 1/2 cup golden raisin; 1 piece cinnamon stick (3 inches); 1/2 teaspoon sea salt; 1/8 teaspoon cayenne pepper or 1/8 teaspoon crushed red pepper flakes; 1 cup israeli couscous; 2 medium tomatoes or 2 medium green tomatoes, chopped; 2 tablespoons chopped of fresh mint; 1 teaspoon finely shredded lemon peel; 1 1/2 lbs small sea scallops; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon sea salt; 1/8 teaspoon cayenne pepper or 1/8 teaspoon red crushed red pepper flakes; 1 tablespoon extra virgin olive oil; mango chutney (optional)

Servings: persons

1 1/2 cups water
1/2 cup golden raisin
1 piece cinnamon stick (3 inches)
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper or 1/8 teaspoon crushed red pepper flakes
1 cup israeli couscous
2 medium tomatoes or 2 medium green tomatoes, chopped
2 tablespoons chopped of fresh mint
1 teaspoon finely shredded lemon peel
1 1/2 lbs small sea scallops
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper or 1/8 teaspoon red crushed red pepper flakes
1 tablespoon extra virgin olive oil
mango chutney (optional)

1
In a medium saucepan bring water, raisins, stick cinnamon, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper to boiling; stir in couscous & reduce heat.
2
Cover; simmer for 10 to 12 minutes or until liquid is absorbed and couscous is tender; discard stick cinnamon.
3
Stir in tomatoes, mint, and lemon peel.
4
Meanwhile, in a medium bowl toss together scallops, cumin, coriander, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper.
5
In a heavy large skillet (cast iron works well) cook scallops, half at a time, in hot oil for 5 to 6 minutes or until browned and opaque, turning once.
6
To serve, spoon couscous mixture onto a platter; top with scallops.
7
Serve with chutney, if desired.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups water, 1/2 cup golden raisin, 1 piece cinnamon stick (3 inches), 1/2 teaspoon sea salt, and more.

Yes, Moroccan-Spiced Scallops With Tomato Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Spiced Scallops With Tomato Couscous

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