Tender pearls of large couscous make the perfect backdrop for scallops cooked in a white wine and parsley sauce for a quick main dish that's fancy enough for company or a special meal.
Ingredients For Scallops With Israeli Couscous Recipe
2.5 cup Water
2 tablespoon Butter, divided
1 teaspoon Salt
2 cup Pearl couscous
0.25 cup Extra-virgin olive oil
0.25 cup White wine
2 teaspoon Grated Parmesan Cheese
3 Cloves garlic, minced
0.25 cup Chopped Fresh Parsley
As required Salt and ground black pepper
1 pound Bay Scallops
4 teaspoon Grated parmesan cheese, or to taste - divided
Nutrition value
809
calories per serving
30 g Fat20 g Protein137 g Carbs40 g FiberOther
Current Totals
30 g Fat
20 g Protein
137 g Carbs
40 g Fiber
MacroNutrients
Carbs
137 g
Protein
20 g
Fiber
40 g
Fats
Fat
30 g
Vitamins & Minerals
Calcium
1064 mg
Iron
55 mg
Vitamin A
631 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
3 mg
Vitamin B6
2 mg
Vitamin B9
254 mcg
Vitamin B12
0 mcg
Vitamin C
66 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
247 mg
Manganese
12 mg
Phosphorus
405 mg
Selenium
31 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
