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    You are in: Home / Recipes / Moroccan-Spiced Scallops With Tomato Couscous Recipe
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    Moroccan-Spiced Scallops With Tomato Couscous

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Manami's Note:

    Pearl couscous which is from Israel is what they recommend that we use. Country Home Magazine, September 2008 edition. We are planning on making this real soon. It is quick and looks wonderful!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Cover; simmer for 10 to 12 minutes or until liquid is absorbed and couscous is tender; discard stick cinnamon.
    3. 3
      Stir in tomatoes, mint, and lemon peel.
    4. 4
      Meanwhile, in a medium bowl toss together scallops, cumin, coriander, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper.
    5. 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. 6
      To serve, spoon couscous mixture onto a platter; top with scallops.
    7. 7
      Serve with chutney, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Moroccan-Spiced Scallops With Tomato Couscous

    Serving Size: 1 (391 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 413.4
     
    Calories from Fat 48
    11%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 56.2 mg
    18%
    Sodium 723.9 mg
    30%
    Total Carbohydrate 55.2 g
    18%
    Dietary Fiber 4.1 g
    16%
    Sugars 12.3 g
    49%
    Protein 35.5 g
    71%

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