Scallops And Couscous With Roasted Vegetables And Curry Sauce

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
322
FAT
4%
CHOL
10%
SOD
26%

Comments

Add a comment

Ingredients for 4 servings

Nonstick vegetable oil spray

1/2 cup chopped peeled carrot

1/2 cup chopped peeled rutabaga

1/2 cup chopped peeled parsnip

1/2 cup (about) water

3/4 teaspoon curry powder

1 roasted red pepper from jar, drained

1/2 cup canned low-salt chicken broth

1 tablespoon plain nonfat yogurt

12 sea scallops (about 12 ounces)

1 1/3 cups couscous, cooked according to package directions

You might also like

Pan Seared Scallops With Toasted Israeli Cousco...
Farmgirl Gourmet
Blackened Scallops With Mango Tomato Couscous A...
Framed Cooks
Seared Scallops With Snow Peas And Orange Recipe
Real Simple
Israeli Couscous With Roasted Lemons & Capers T...
Food52
Sea Scallops With Sherry And Saffron Couscous
Martha Stewart
"Paella" Couscous Salad
Epicurious
Seared Sesame Scallops
Epicurious
Shrimp And Scallop Stew With Israeli Couscous P...
Martha Stewart
Couscous Salad
A Nutritionist Eats
Seafood Couscous Paella
Eating Well