I love Scallops and I love Couscous.This is a dish with wonderful flavor and texture.Israeli Couscous also known as maftoul or pearl couscous,is a larger version of couscous and used in slightly different ways.In western cooking it is often used as a bed for salmon or chicken dishes,or put into salads.Israeli couscous is a version of North African Berkukes,introduced by immigrants from various parts of North Africa in the early 1950s,common in Palestine,Jordan,Syria and Lebanon.Couscous was meant to provide a rice substitute for those immigrants from eastern Arab countries and from Persia,where rice was the staple grain.Unlike North African couscous,Palestinian couscous (Maftoul) is not semolina at all,but rather a toasted mixture of bulgur and flour.
INGREDIENTS!
Sea Scallops
Israeli Couscous
Spanish Onion
Red,Orange or Yellow Pepper
Smoked Bacon
Flat Leaf Parsley
Sazon Seasoning
Black Pepper
Kosher or Sea Salt
Cook 1/2 cup of couscous in boiling water until tender,strain and rinse in colander and set aside.In a saute pan add 1 strip of chopped smoked bacon and render the fat.When the bacon is cooked and slightly crispy add a few strips of sliced Spanish onion and sliced red,orange or yellow pepper.Saute about a minute or so.When the onions are soft add the couscous and acouple pinches of the sazon seasoning and give it a few tosses.Next add about 3-4oz. of chicken stock and let reduce to about 1/2.After it reduces add the parsley and toss.
In a non-stick pan cook the scallops with alittle salt and pepper.Make sure the pan is plenty hot.When turning the scallops you should have no resistance,You want nice caramalization on both sides.To plate this dish put the couscous down first and arrange the scallops in the center of the plate.I hope you enjoy this dish,I sure do.Make sure that you use a really good smoked bacon,it makes a huge difference.
