Israeli Couscous Scallop Bowls


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Israeli Couscous Scallop Bowls

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    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.


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    Servings and Ingredients

    Serves 4
    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


    1. 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).

    2. 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.

    3. 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.

    4. 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.

    5. Grill scallops 6 to 8 minutes or until scallops reach 145 degrees, turning halfway through.

    6. 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


    450 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 30mg
    • Sodium: 480mg
    • Total Carbohydrates: 61g
    • Protein: 25g

    Daily Values

    Iron 15%
    Calcium 4%
    Vitamin D 0%
    Potassium 15%

    Recipe Source:

    Hy-Vee Seasons July 2022