Mediterranean Whole Wheat Pearl Couscous with ScallopsContributed by: Pamela Braun from My Man's BellyThis dish also makes delicious leftovers. This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Low Sugar, Soy Free.
DirectionsStep 1Preheat oven to 350 degrees Farenheit.Step 2Bring water to a boil in 4 quart saucepan and add in the pearl couscous. Bring back to a boil, reduce heat to simmer and continue to cook until all of the water has been absorbed or for 10 minutes. (Don’t cook it any longer than that.) Then remove from heat.Step 3In a small sauté pan, heat olive oil until it shimmers. Add in the sliced shallot and reduce heat to medium low. Cook shallots until they begin to caramelize and turn brown. You’ll need to stir them from time to time so that they don’t burn. Continue cooking the shallots until they are a nice golden brown color then remove from heat.Step 4Take the preserved lemon and cut it into quarters. You’ll only use ½ - ¾ of it. You can put the remaining lemon back into the jar. Remove the insides of the lemon, so you are left with the yellow rind. Rinse well under cool running water. Finely chop the preserved lemon so that you have really small pieces.Step 5Drain any remaining water from the couscous and return couscous to the pot.Step 6Add the caramelized shallots and the oil they were cooked in, chopped preserved lemon, diced fennel and chicken stock to the couscous. Stir to combine everything thoroughly. Taste and then add some salt and pepper. Make sure you taste first, before adding any more salt. The preserved lemons already have quite a bit of salt in them, so you want to make sure it’s not too salty.Step 7Pour this mixture into an 8”x8” pan and top with scallops. Cover tightly with foil and bake for 20 minutes.Step 8Remove the foil and cook for an additional 7 minutes (this will brown the top a bit and give you some nice crunchy pieces of couscous).Top with chopped fresh parsley. Serves 4. |
 Servings: 4 - 6 Rating (Not yet rated) Products Used in this Recipe
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