Barbecued Scallops with Saffron Couscous

Ingredients

• 1/4 cup ketchup
• 1/4 cup plum sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon prepared horseradish
• 1/8 teaspoon pepper
• 16 large sea scallops (about 1 1/2 pounds)
• 1 1/4 cups water
• 1 cup chopped tomato
• 1/3 cup diced carrot
• 1/3 cup chopped onion
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon saffron threads, crushed
• 1/8 teaspoon pepper
• 1 cup uncooked couscous
• 2 teaspoons extra-virgin olive oil

Preparation

1. Combine first 5 ingredients in a bowl; stir well. Arrange scallops in a single layer in a 1 1/2-quart casserole; spoon about 6 tablespoons ketchup mixture over scallops. Cover and chill 30 minutes.
2. Combine water and next 7 ingredients (water through pepper) in a medium saucepan, and bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Add oil, and fluff with a fork.
3. Uncover scallops, and broil 6 minutes on each side or until done. Spoon couscous mixture onto individual plates; top with scallops, and drizzle with remaining ketchup mixture. Garnish with fresh fruit slices and parsley, if desired.