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Couscous, Herbs, Tomatoes Salad with Scallops

Course Salad, Side Dish
Cuisine Mediterranean, The World
Keyword bay scallops, couscous, gluten free, herbs, herbs couscous, scallops, sea scallops, vegetables
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories 597 kcal


  • 1 ½ cup couscous 1 ½ cup couscous
  • 6 tablespoons olive oil 6 tablespoons olive oil
  • ¼ teaspoon cardamom ¼ teaspoon cardamom
  • ¼ teaspoon cinnamon ¼ teaspoon cinnamon
  • ¼ teaspoon coriander ¼ teaspoon coriander
  • ½ teaspoon black pepper ½ teaspoon black pepper
  • salt salt
  • 1 ⅔ cup boiling water 1 ⅔ cup boiling water
  • 2 cups cherry tomatoes 2 cups cherry tomatoes
  • 3 cups onions 3 cups onions, sliced paper-thin
  • ¼ cup raising ¼ cup raisins
  • ¾ cup cilantro ¾ cup cilantro roughly chopped
  • ¾ cup fresh mint ¾ cup fresh mint leaves roughly torn
  • 1 lemon 1 lemon: zest the whole lemon and then juice to get 2 tablespoons
  • 12 sea scallops 12 sea scallops all the same size
  • 1 tablespoon olive oil 1 tablespoon olive oil


  1. In a small bowl mix together all the spices: cardamom, cinnamon, coriander, and pepper and set aside.

    Place the couscous in a medium bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with half of the spice mix, ¾ teaspoon salt, and a couple of dashes of pepper, then pour in the boiling water. Stir and cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil and fluff the couscous with a fork. Set aside to cool.

  2. Put 1 tablespoon olive oil int a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3-4 minutes, stirring a few times. Cook until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt and set aside with any juices.

  3. Wipe the skillet clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining spice mixture, 1/8 teaspoon salt and fry for 10-12 minutes, stirring, until golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.

  4. Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cilantro, mint, lemon zest, lemon juice, ¼ teaspoon salt and a generous grind of pepper and mix gently.

  5. Transfer to a serving platter, top with the tomatoes and serve.

  6. Heat 1 tablespoon of olive oil in a large skillet over medium high heat and seat the scallops for 3 minutes on each side. The scallops should be golden on the outside and springy to the touch.

Nutrition Facts
Couscous, Herbs, Tomatoes Salad with Scallops
Amount Per Serving
Calories 597 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Cholesterol 11mg4%
Sodium 201mg9%
Potassium 638mg18%
Carbohydrates 76g25%
Fiber 8g33%
Sugar 8g9%
Protein 17g34%
Vitamin A 925IU19%
Vitamin C 44mg53%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.