Barbecued Scallops With Saffron Couscous

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1/4 cup ketchup

1/4 cup plum sauce

2 tablespoons fresh lime juice

1 tablespoon prepared horseradish

1/8 teaspoon pepper

16 large sea scallops (about 1 1/2 pounds)

1 1/4 cups water

1 cup chopped tomato

1/3 cup diced carrot

1/3 cup chopped onion

1/4 cup chopped celery

1/4 teaspoon salt

1/4 teaspoon saffron threads, crushed

1 cup uncooked couscous

2 teaspoons extra-virgin olive oil

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