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.
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.
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