Seared Scallops With Israeli Couscous Recipe

Name: Seared Scallops With Israeli Couscous Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups low-sodium canned or homemade chicken or vegetable broth; 1 cup whole wheat Israeli couscous; 1 ear corn, kernels removed; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil, divided; 2 tablespoons freshly squeezed lemon juice from 1 lemon; 2 tablespoons thinly sliced scallions, light green and white parts only; 1 cup Sun Gold or cherry tomatoes, halved; 1/2 jalapeno, thinly sliced; 1/2 cup picked cilantro leaves, roughly chopped; 6 scallops

Servings: persons

1 1/4 cups low-sodium canned or homemade chicken or vegetable broth
1 cup whole wheat Israeli couscous
1 ear corn, kernels removed
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided
2 tablespoons freshly squeezed lemon juice from 1 lemon
2 tablespoons thinly sliced scallions, light green and white parts only
1 cup Sun Gold or cherry tomatoes, halved
1/2 jalapeno, thinly sliced
1/2 cup picked cilantro leaves, roughly chopped
6 scallops

1
Add broth to a 12-inch skillet over high heat and bring to a boil. Add couscous and corn, season to taste with salt and pepper, stir to combine, and reduce heat to a bare simmer. Cover and allow to cook, stirring occasionally, until the excess liquid is absorbed, 8 to 10 minutes. Stir in 1 tablespoon of oil and the lemon juice, cover, and cook for 1 more minute.
2
Place the couscous in a serving bowl and combine with scallions, tomatoes, jalapeno, and cilantro. Set aside.
3
Pat the scallops dry with a paper towel and then season generously with salt and pepper. In the same skillet, heat remaining 2 tablespoons olive oil over medium-high heat until barely smoking. Add the scallops and cook without moving until golden brown on first side, 2 to 3 minutes, flip, and cook until barely cooked through, about 2 minutes longer. Place on top of the couscous mixture and serve immediately.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/4 cups low-sodium canned or homemade chicken or vegetable broth, 1 cup whole wheat Israeli couscous, 1 ear corn, kernels removed, Kosher salt and freshly ground black pepper, and more.

Yes, Seared Scallops With Israeli Couscous Recipe 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.

That's it — enjoy your meal!