Bring water to boil in a medium saucepan; stir in couscous and salt. Reduce heat and simmer 8 to 10 minutes or until al dente; set aside. Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees).
Recipe
Author
Hy-Vee Test Kitchen
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Description
Israeli couscous is tiny balls of toasted pasta. It was developed in Israel during the 1950s when rice was scare. Despite its name, it is not a type of traditional couscous, which is a traditional North African dish of small, steamed granules of rolled semolina.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. water | ||
| 1 ⅓ c. Hy-Vee Select Israeli couscous pasta | ||
| ½ tsp. Hy-Vee salt | ||
| ½ medium yellow bell pepper, seeded and cut into 1-inch pieces | ||
| ½ medium red bell pepper, seeded and cut into 1-inch pieces | ||
| 1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices | ||
| 3 tbsp. Gustare Vita olive oil, divided | ||
| 3 tsp. za'atar seasoning, divided | ||
| 1 lbs. Fish Market fresh sea scallops | ||
| 3 tbsp. fresh lemon juice, divided | ||
| 2 tbsp. fresh Italian parsley, chopped, plus additional for garnish | ||
| 2 green onions, thinly sliced, plus additional for garnish | ||
| ¾ c. Hy-Vee canned no salt added garbanzo beans, drained and rinsed | ||
| Lemon wedges, for serving |
Things To Grab
- Medium saucepan
- Charcoal or gas grill
- 2 medium bowls
- Grill basket
- Paper towels
- Meat thermometer
- 4 serving bowls
Directions
Place yellow and red peppers and zucchini in a medium bowl. Drizzle with 2 tablespoons olive oil; toss to coat. Sprinkle with 2 teaspoons za'atar seasoning; toss to combine.
Spray a grill basket with nonstick spray. Spread vegetable mixture in basket. Grill 6 to 7 minutes or until crisp-tender, stirring frequently. Remove from grill.
Pat scallops dry with paper towels. Place in medium bowl. Add remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and remaining 1 teaspoon za'atar seasoning. Toss to coat evenly.
Grill scallops 6 to 8 minutes or until scallops reach 145 degrees, turning halfway through.
Place cooked couscous, 2 tablespoons parsley, 2 sliced green onions, and remaining 2 tablespoons lemon juice in another medium bowl; toss until combined. Spoon couscous mixture into 4 serving bowls. Top with cooked scallops, grilled vegetables, and garbanzo beans. Garnish with additional parsley and green onions; serve with lemon wedges, if desired.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 30mg
- Sodium: 480mg
- Total Carbohydrates: 61g
- Protein: 25g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
Hy-Vee Seasons July 2022