Citrus Scallops with Israel Couscous

Citrus Scallops with Israel Couscous

Published March 15, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 30 min

Prep Time: 10 min | Cook Time: 20 min


The key to serving delicious, tender scallops is to never overcook them--otherwise they tighten up and get chewy. Served on a bed of garlic-scented Israel couscous, this dish is sure to please any crowd.

Nutrition Facts
Serving size: approx. 4 ounces scallops, 1/2 cup couscous
Calories per serving: 420
% Daily Value*
Total Fat 4.2g 6%
Saturated Fat 0.6g 3%
Sodium 148mg 6%
Protein 27.3g 38%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 (16-oz) box Israel couscous
  • 2 teaspoons chopped garlic, divided
  • 1 teaspoon freshly cracked black pepper
  • 1 1/2 pounds large sea scallops
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lime zest
  • 1 teaspoon lemon zest

Step by Step:

  1. Cook couscous according to package directions, adding 1 teaspoon garlic and pepper to cooking liquid. Set aside, keeping warm.
  2. Heat a large skillet sprayed with vegetable cooking spray over medium-high heat. When hot add scallops and cook 2 minutes per side or just until golden brown and almost cooked through.
  3. Add remaining 1 teaspoon garlic, lime and lemon juices and zest and bring to a simmer. Remove from heat and serve with couscous.