Honey Scallops with Couscous

Makes 4
Prep 10 m
Chill 20 m
Broil 8 m



  1. 1 of 7 Grate rind from lemon to make 1 teaspoon. Halve lemon; squeeze lemon to make 1 tablespoon lemon juice. Stir together the lemon juice, honey and mustard in a medium-size bowl. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes.
  2. 2 of 7 Heat broiler.
  3. 3 of 7 Prepare the couscous following the package directions, but omitting the oil; when you add the couscous to the boiling water, add the spinach and lemon rind also.
  4. 4 of 7 Thread the scallops onto the metal skewers, dividing equally. Pour the remaining marinade into a small saucepan; boil the marinade for 3 minutes.
  5. 5 of 7 Coat the broiler-pan rack with nonstick cooking spray. Place the skewers on the broiler-pan rack.
  6. 6 of 7 Broil skewers about 3 inches from heat for 4 minutes a side or until cooked through, basting with the marinade.
  7. 7 of 7 Equally divide the couscous among 4 dinner plates; top each with the scallops.
Nutrition Information for Honey Scallops with Couscous
Servings Per Recipe: 4
Per Serving: 2 g fiber, 713 mg sodium, 18 mg chol., 3 g Fat, total, 0 g sat. fat, 47 g carb., 16 g pro., 266 kcal cal.
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Printed from FamilyCircle.com 07/18/2019