1 1/2 cups dried Israeli couscous
2 Tablespoons olive oil
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
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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THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.