Scallops with Asparagus Couscous
1/4 cup Whole Wheat Couscous
1/2 cup Water
Bring to a boil. Lower heat to simmer and cover. Add:
10 Asparagus Spears, cut in 1/2 in pieces
4 Mushrooms, sliced
Simmer for 10-15 minutes until asparagus is crisp tender.
Place in food processor:
1 cup Spring Mix
1 Garlic Clove
1 Mini Sweet Red Pepper
Chop. Add some mixture to couscous broth.
1 tsp. Olive Oil
1/3 # Scallop Pieces
Brown scallops in oil and pesto, 4 minutes on one side, 3 minutes on the other side. Serve over couscous vegetable mixture with 2 fresh Grape Tomatoes, diced.
I'm doing a culinary demo at the Farmer's Market tomorrow!