Chef Roelant garnished this dish with fresh fruit and parsley. Combine first 5 ingredients in a bowl; stir well. Arrange scallops in a single layer in a 1-1/2-quart casserole; spoon about 6 tablespoons ketchup mixture over scallops. Cover and chill 30 minutes. Combine water and next 7 ingredients (water through pepper) in a medium saucepan, and bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Add oil, and fluff with a fork. Uncover scallops, and broil 6 minutes on each side or until done. Spoon couscous mixture onto individual plates; top with scallops, and drizzle with remaining ketchup mixture. Garnish with fresh fruit slices and parsley, if desired. Yield: 4 servings (serving size: 1 cup couscous, 4 scallops, and 1 tablespoon sauce). NUTRITIONAL INFORMATION: CALORIES 380 (10% from fat); PROTEIN 35g; FAT 4.2g (sat 0.5g, mono 1.8g, poly 0.8g); CARB 50.3g; FIBER 3.2g; CHOL 56mg; IRON 1.9mg; SODIUM 935mg; CALC 67mg Reformatted by Olivia Liebermann. Recipe by: Cooking Light YEAR: 1996 ISSUE: Jan/Feb Posted to MC-Recipe Digest V1 #929 by Nancy Berry
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 88 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 293.3mg||10 %|
|Potassium 335mg||9 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 55.2g|
|Protein 8.2g||12 %|
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Calories per serving: 356
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