Scallops With Israeli Couscous Recipe

Name: Scallops With Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups water; 2 tablespoons butter, divided; 1 teaspoon salt; 2 cups pearl (Israeli) couscous; 1/4 cup extra-virgin olive oil; 1/4 cup white wine; 2 teaspoons grated Parmesan cheese; 3 cloves garlic, minced; 1/4 cup chopped fresh parsley; salt and ground black pepper to taste; 1 pound bay scallops; 4 teaspoons grated Parmesan cheese, or to taste - divided (optional); 1 tablespoon chopped fresh parsley, or to taste (optional)

Servings: persons

2 1/2 cups water
2 tablespoons butter, divided
1 teaspoon salt
2 cups pearl (Israeli) couscous
1/4 cup extra-virgin olive oil
1/4 cup white wine
2 teaspoons grated Parmesan cheese
3 cloves garlic, minced
1/4 cup chopped fresh parsley
salt and ground black pepper to taste
1 pound bay scallops
4 teaspoons grated Parmesan cheese, or to taste - divided (optional)
1 tablespoon chopped fresh parsley, or to taste (optional)

1
Bring water to a boil in a large saucepan and stir couscous, 1 tablespoon butter, and salt into boiling water. Reduce heat to low and simmer until couscous is tender and plump, about 10 minutes.
2
Heat remaining 1 tablespoon butter and olive oil in a saucepan over medium-low heat. Stir white wine, Parmesan cheese, garlic, and parsley into hot oil and butter. Cook and stir until parsley is tender and wilted, 3 to 5 minutes. Season with salt and black pepper.
3
Increase heat to medium-high and add scallops to sauce; cook until scallops just become opaque, 3 to 4 minutes. Divide couscous onto serving plates and top each serving with scallops in sauce. Sprinkle each portion with 1 teaspoon Parmesan cheese and a pinch of fresh parsley.

225

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 13 ingredients. The key ingredients include: 2 1/2 cups water, 2 tablespoons butter, divided, 1 teaspoon salt, 2 cups pearl (Israeli) couscous, and more.

Yes, Scallops With Israeli 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.

Scallops With Israeli Couscous

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