Chef Roelant garnished this dish with fresh fruit and parsley.

Chef Peter Roelant
Recipe by Cooking Light January 1996


Recipe Summary

4 servings (serving size: 1 cup couscous, 4 scallops, and 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


Four Oaks Restaurant, Hollywood, California

Nutrition Facts

380 calories; calories from fat 10%; fat 4.2g; saturated fat 0.5g; mono fat 1.8g; poly fat 0.8g; protein 35g; carbohydrates 50.3g; fiber 3.2g; cholesterol 56mg; iron 1.9mg; sodium 935mg; calcium 67mg.