scallops with israeli couscous

Ingredients

• Servings: 4
• 2 1/2 cups water
• 2 tablespoons butter, divided
• 1 teaspoon salt
• 2 cups pearl (israeli) couscous
• 1/4 cup extra-virgin olive oil
• 1/4 cup
• 2 teaspoons grated parmesan cheese
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• salt and ground black pepper to taste
• 1 pound bay scallops
• 4 teaspoons grated parmesan cheese, or to taste - divided (optional)
• 1 tablespoon chopped fresh parsley, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring water to a boil in a large saucepan and stir couscous, 1 tablespoon butter, and salt into boiling water. reduce heat to low and simmer until couscous is tender and plump, about 10 minutes.
• heat remaining 1 tablespoon butter and olive oil in a saucepan over medium-low heat. stir , parmesan cheese, garlic, and parsley into hot oil and butter. cook and stir until parsley is tender and wilted, 3 to 5 minutes. season with salt and black pepper.
• increase heat to medium-high and add scallops to sauce; cook until scallops just become opaque, 3 to 4 minutes. divide couscous serving plates and top each serving with scallops in sauce. sprinkle each portion with 1 teaspoon parmesan cheese and a pinch of fresh parsley.