Easiest Way to Make Israeli Coleslaw

Scallops With Israeli Couscous

Here's a classic coleslaw recipe made with thinly sliced cabbage, carrots, and green onions.

Recipe Summary Scallops With Israeli Couscous

Very simple recipe of sauteed scallops served over Israeli couscous and garnished with chopped parsley.

Ingredients | Israeli Coleslaw

2 ½ cups water

2 tablespoons butter, divided

1 teaspoon salt

2 cups pearl (Israeli) couscous

¼ cup extra-virgin olive oil

¼ cup white wine

2 teaspoons grated Parmesan cheese (Optional)

3 cloves garlic, minced

¼ cup chopped fresh parsley (Optional)

salt and ground black pepper to taste

1 pound bay scallops

4 teaspoons grated Parmesan cheese, or to taste - divided (Optional)

1 tablespoon chopped fresh parsley, or to taste (Optional)

Directions

Bring water to a boil in a large saucepan and stir couscous, 1 tablespoon butter, and salt into boiling water. Reduce heat to low and simmer until couscous is tender and plump, about 10 minutes.

Heat remaining 1 tablespoon butter and olive oil in a saucepan over medium-low heat. Stir white wine, Parmesan cheese, garlic, and parsley into hot oil and butter. Cook and stir until parsley is tender and wilted, 3 to 5 minutes. Season with salt and black pepper.

Increase heat to medium-high and add scallops to sauce; cook until scallops just become opaque, 3 to 4 minutes. Divide couscous onto serving plates and top each serving with scallops in sauce. Sprinkle each portion with 1 teaspoon Parmesan cheese and a pinch of fresh parsley.

Info | Israeli Coleslaw

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Scallops With Israeli Couscous

Seafood, Shellfish, Scallops,