Scallops with Veggies & Tomato Basil Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 Cup Couscous (dry)1 Can Tomato Basil Soup1/4 Small Onion2 small cloves Garlic1 TBSP Lt Olive Oil1-1/3 Cups steamed Vegetables4 Oz small scallops.
Add 1/2 Can of soup to small sauce pan on Low-to-Medium Heat. When bubbling add 1/2 cup dry couscous. Cover and simmer for two minutes (or until it absorbs all of the liquid). Set aside covered for at least 5 minutes.
In non-reactive frying pan on low-to-medium heat, add olive oil. Rough dice 1/4 small onion and add to heated oil. Small dice garlic and add. Simmer for only a minute or two. Add 4oz of small scallops and cook for two minutes.
Add steamed vegetables and other half of the soup. Heat for just a couple more minutes until everything is hot.
Fluff Couscous and divide between two plates. Make a small well in the center and divide the Scallop Veggie Soup mixture.
Makes two servings.
Enjoy
Number of Servings: 2
Recipe submitted by SparkPeople user GEOCPENGUIN.
In non-reactive frying pan on low-to-medium heat, add olive oil. Rough dice 1/4 small onion and add to heated oil. Small dice garlic and add. Simmer for only a minute or two. Add 4oz of small scallops and cook for two minutes.
Add steamed vegetables and other half of the soup. Heat for just a couple more minutes until everything is hot.
Fluff Couscous and divide between two plates. Make a small well in the center and divide the Scallop Veggie Soup mixture.
Makes two servings.
Enjoy
Number of Servings: 2
Recipe submitted by SparkPeople user GEOCPENGUIN.
Nutritional Info Amount Per Serving
- Calories: 446.0
- Total Fat: 8.0 g
- Cholesterol: 36.5 mg
- Sodium: 979.1 mg
- Total Carbs: 64.9 g
- Dietary Fiber: 8.9 g
- Protein: 26.1 g
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