Prep 10 mins
Cook 15 mins
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!
- 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)
- 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.
- Cover; simmer for 10 to 12 minutes or until liquid is absorbed and couscous is tender; discard stick cinnamon.
- Stir in tomatoes, mint, and lemon peel.
- Meanwhile, in a medium bowl toss together scallops, cumin, coriander, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper.
- 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.
- To serve, spoon couscous mixture onto a platter; top with scallops.
- Serve with chutney, if desired.