Couscous & Scallops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Couscous 1/2 Cup DryScallops 10 small or 4 largeRomano Tomato 2Olive Oil 1 TbspGarlic cloveOregano driedLemon Juice 1 Tbsp
Prepare dry couscous. Boil 1/2 cup of water, add 1/2 cup dry couscous, cover and remove from heat. Let sit 5 to 10 min.
Heat olive oil in non-stick frying pan. Press garlic and roast. When hot, add scallops and let cook 2 min on each side. Add couscous, dried oregano (crush between fingers to release flavor) and lemon juice. Add water if too dry. Cook together for a few minutes and remove from heat and cover letting flavors absorb.
Top with bite sized Romano tomatoes. Serve. This is one serving.
Number of Servings: 1
Recipe submitted by SparkPeople user SANDILINCOLN.
Heat olive oil in non-stick frying pan. Press garlic and roast. When hot, add scallops and let cook 2 min on each side. Add couscous, dried oregano (crush between fingers to release flavor) and lemon juice. Add water if too dry. Cook together for a few minutes and remove from heat and cover letting flavors absorb.
Top with bite sized Romano tomatoes. Serve. This is one serving.
Number of Servings: 1
Recipe submitted by SparkPeople user SANDILINCOLN.
Nutritional Info Amount Per Serving
- Calories: 513.3
- Total Fat: 15.9 g
- Cholesterol: 19.8 mg
- Sodium: 116.2 mg
- Total Carbs: 75.9 g
- Dietary Fiber: 4.6 g
- Protein: 22.0 g
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