Couscous, Herbs, Tomatoes Salad with Scallops

Name: Couscous, Herbs, Tomatoes Salad with Scallops
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 ½ cup couscous; 6 tablespoons olive oil; ¼ teaspoon cardamom; ¼ teaspoon cinnamon; ¼ teaspoon Coriander; ½ teaspoon black pepper; salt; 1 ⅔ cup boiling water; 2 cups cherry tomatoes; 3 cups onions; ¼ cup raising; ¾ cup cilantro; ¾ cup fresh mint; 1 lemon; 12 sea scallops; 1 tablespoon olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
597 kcal
Course
Main Course, Salad, Dinner
Cuisine
International

Couscous, Herbs, Tomatoes Salad with Scallops

Yvette Baldwin

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Couscous, herbs, tomato salad with scallops. Sometimes you come across a recipe with your name written all over it, and you must try it.

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Ingredients

Servings

1 ½ cup couscous
6 tablespoons olive oil
¼ teaspoon cardamom
¼ teaspoon cinnamon
¼ teaspoon Coriander
½ teaspoon black pepper
salt
1 ⅔ cup boiling water
2 cups cherry tomatoes
3 cups onions sliced paper-thin
¼ cup raising
¾ cup cilantro roughly chopped
¾ cup fresh mint leaves roughly torn
1 lemon zest the whole lemon and then juice to get 2 tablespoons
12 sea scallops all the same size
1 tablespoon olive oil

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Instructions

In a small bowl mix together all the spices: cardamom, cinnamon, coriander, and pepper and set aside. Place the couscous in a medium bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with half of the spice mix, ¾ teaspoon salt, and a couple of dashes of pepper, then pour in the boiling water. Stir and cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil and fluff the couscous with a fork. Set aside to cool.
Put 1 tablespoon olive oil int a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3-4 minutes, stirring a few times. Cook until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt and set aside with any juices.
Wipe the skillet clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining spice mixture, 1/8 teaspoon salt and fry for 10-12 minutes, stirring, until golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.
Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cilantro, mint, lemon zest, lemon juice, ¼ teaspoon salt and a generous grind of pepper and mix gently.
Transfer to a serving platter, top with the tomatoes and serve.
Heat 1 tablespoon of olive oil in a large skillet over medium high heat and seat the scallops for 3 minutes on each side. The scallops should be golden on the outside and springy to the touch.

Nutrition Information

Show Details

Calories 597kcal (30%) Carbohydrates 76g (25%) Protein 17g (34%) Fat 26g (40%) Saturated Fat 4g (20%) Cholesterol 11mg (4%) Sodium 201mg (8%) Potassium 638mg (18%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 925IU (19%) Vitamin C 44mg (49%) Calcium 82mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 597 kcal

% Daily Value*

Calories	597kcal	30%
Carbohydrates	76g	25%
Protein	17g	34%
Fat	26g	40%
Saturated Fat	4g	20%
Cholesterol	11mg	4%
Sodium	201mg	8%
Potassium	638mg	14%
Fiber	8g	32%
Sugar	8g	16%
Vitamin A	925IU	19%
Vitamin C	44mg	49%
Calcium	82mg	8%
Iron	2mg	11%