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Pan Seared Scallops With Toasted Israeli Couscous & Roasted Vegetables

11 faves
Nutrition per serving    (USDA % daily values)
CAL
346
FAT
25%
CHOL
12%
SOD
30%

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Ingredients for 6 servings

4 cups chicken broth

1 1/2 cups Israeli couscous

1 tablespoon butter

3 medium carrots, coarsely chopped

1 medium onion, coarsely chopped

1 red pepper, coarsely chopped

4 baby beets, scrubbed and peeled

2 sprigs fresh thyme

2 tablespoons olive oil

salt and pepper to taste

1 lb scallops, rinsed and dried on paper towel

1 tablespoon grated parmesan

1 tablespoon fresh parsley, minced

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