Scallops with Israeli Couscous
Very simple recipe of sauteed scallops served over Israeli couscous and garnished with chopped parsley.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
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.
Step: 3
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.
NUTRITION FACT
Per Serving: 566 calories; protein 37.1g; carbohydrates 50.4g; fat 22.1g; cholesterol 86.5mg; sodium 1014.7mg.
Depriving yourself can lead to lot of eat , late-night snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.
Avoidance on 2.00 AM snacking and cravings , it is much necessary to include some fun foods (or what one may perceive as unnecessary ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really will the junk food and should have just pleased it in the first place."
When it comes to dinner , overeating or eating too much of the wrong item of food can lead to trouble on sleeping. On the other side, a daylight food that is not eating to much food than satiating not make leave you wanting more and resulting in reaching for an unhealthy late-night side dish even closer to sleep .
