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
Primary Media
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
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
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 30mg
- Sodium: 480mg
- Total Carbohydrates: 61g
- Protein: 25g
Daily Values
Recipe Source:
Hy-Vee Seasons July 2022