Coconut Saffron Scallops on a Bed of Lentils & Couscous

Name: Coconut Saffron Scallops on a Bed of Lentils & Couscous
Ingredients: ¾ cup (175 mL) vegetable stock; 1 Tbsp (15 mL) golden raisins, finely chopped; ½ cup (125 mL) dry, medium couscous; 1 cup (250 mL) cooked French green lentils; 2 Tbsp (30 mL) fresh chopped cilantro, reserve some for garnish; 1/2 lemon, juice plus zest; 1 Tbsp (15 mL) olive oil; salt; ground black pepper; 1 Tbsp (15 mL) canola oil; 12 large fresh scallops, abductor muscles removed; ¼ cup (60 mL) white wine; 2 Tbsp (30 mL) finely minced shallot; 1 tsp (5 mL) grated fresh ginger; 1¼ cup (310 mL) coconut milk (regular, not light); ¼ tsp (1 mL) saffron threads

www.lentils.org

4--Couscous: ¾ cup (175 mL) vegetable stock 1 Tbsp (15 mL) golden raisins, finely chopped ½ cup (125 mL) dry, medium couscous 1 cup (250 mL) cooked French green lentils 2 Tbsp (30 mL) fresh chopped...

Keywords

appetizer
main dish
pan frying
french green
whole green
dairy-free
home cook
english
30 min. meals
seafood
spring

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