MediterraneanWWCouscous

Mediterranean Whole Wheat Pearl Couscous with Scallops

by Guest in Featured Articles, Recipes

This recipe comes from Pamela Braun who writes the blog My Man’s Belly.  She believes that the best way to a man’s (or woman’s) heart is through the stomach.  Food is something that is meant to be enjoyed and shared with those we love. We hope you enjoy this recipe as much as we do!

Mediterranean Whole Wheat Pearl Couscous with Scallops

Serves 4-6

  • 2 cups Bob’s Red Mill Whole Wheat Pearl Couscous
  • 2-½ cups Water
  • 2 Tbsp Olive Oil
  • 1 large Shallot (sliced thin)
  • ½  – 3/4 Preserved Lemon
  • 1 medium size Fennel Bulb (white part only – diced)
  • 1-¼ cups Chicken Stock
  • 8 ounces Bay Scallops
  • Kosher Salt
  • Freshly Ground Black Pepper
  • ½ cup chopped Fresh Parsley

Preheat oven to 350°F.

Bring 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.

In 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.

Take 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.

Drain any remaining water from the couscous and return couscous to the pot.  Add 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.

Pour this mixture into an 8”x8” pan and top with scallops.

Cover tightly with foil and bake for 20 minutes.

Remove 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.

Serve.

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