Pan Seared Scallops with Toasted Israeli Couscous & Roasted Vegetables


4 cups chicken broth

1 1/2 cups Israeli couscous

1 tablespoon butter

3 medium carrots, coarsely chopped

1 medium onion, coarsely chopped

1 red pepper, coarsely chopped

4 baby beets, scrubbed and peeled

2 sprigs fresh thyme

2 tablespoons olive oil

salt and pepper to taste

1 lb scallops, rinsed and dried on paper towel

1 tablespoon grated parmesan

1 tablespoon fresh parsley, minced


Preheat oven to 450.  In a baking dish add the carrots, onion, red pepper, beets, thyme, olive oil and season with salt and pepper.  Toss together and roast in the oven for 20-25 minutes.

2 Bring 4 cups of chicken stock to a boil.  In a skillet coated with cooking spray add the couscous and toast over medium-high heat until golden brown.  Add to the chicken stock and add butter.  Cook according to package directions (about 12 minutes).

3 In the same skillet that's been recoated with cooking spray, add the scallops and sprinkle with salt and pepper.  Sear on each side until cooked through, about 4 minutes (or longer depending on size).

4 In a large bowl add the couscous, parmesan cheese, roasted vegetables and toss to combine.  Pour onto a serving platter and top with seared scallops and parsley and serve.

Makes 6 Servings

 Recipe courtesy of