ISRAELI COUSCOUS, SCALLOPS AND WALNUTS

Published on: 04/28/2021
white plate with Israelis couscous, large scallops, fresh chopped parsley
white plate with Israelis couscous, large scallops, fresh chopped parsley

ISRAELI COUSCOUS, SCALLOPS AND WALNUTS

Israeli couscous is actually not a type of couscous. It is actually a type of pasta made of semolina flour and water, developed in the 1950s by prime minister David Ben-Gurion as a way to feed the influx of immigrants to Israel. It is more like a cousin of couscous, with some differences: couscous is traditionally dried before it’s cooked, Israeli couscous (or p’titim, a Hebrew word for “little crumbles”) is toasted; couscous is prepared by steaming, Israeli couscous is boiled like pasta. Whatever you want to call it, there is no denying it is a delicious grain to keep in your grainy rotation.
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Main Course
Servings 5

Ingredients
  

  • 1 1/2 cups dried Israeli couscous
  • 2 Tablespoons olive oil extra virgin
  • 4 garlic cloves chopped
  • 1 pound sea scallops
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh lemon juice
  • 2 tablespoons walnuts chopped (if not using scallops, add 1/2 cup walnuts)
  • Freshly ground pepper to taste
  • 1/4 teaspoon red pepper flakes

Instructions
 

  • Prepare Israeli couscous according to package directions.
  • While couscous/or p’titim is cooking, heat the olive oil in a large skillet over medium heat. Once hot, reduce heat to medium-low and add the garlic.
  • Sauté the garlic for about 2 minutes. Add scallops and sauté about 4 minutes, flip over and continue cooking for another 4 minutes.
  • Add prepared Israeli couscous, parsley, lemon juice, walnuts, pepper and red pepper flakes to the skillet. Continue to cook and stir for about 2 minutes, until all is heated through.
  • Adjust seasonings to taste. Makes approximately 5 servings. Serve with roasted veggies or a side salad.
Keyword couscous israeli recipe

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