Grilled Scallops Eggplant and Zucchini with Couscous
Ingredients
- 1 cup quick-cooking couscous
- 1/3 cup golden raisins
- 1/4 cup chopped pistachios
- Kosher salt
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon saffron threads
- 1 pound large sea scallops, tough muscle removed
- 1 medium zucchini, sliced 1/2 inch thick on the bias
- 1 medium Japanese eggplant, sliced 1/2 inch thick on the bias
- 1 1/2 teaspoons ground coriander
- 3/4 cup plain yogurt (not Greek)
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
Instructions
Grilled Scallops, Eggplant and Zucchini with Couscous serves 4 original recipe by Food Network.
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