Israeli Pearled Couscous with Seared Scallops and Leeks

Food 52

1 cup Israeli pearled couscous

1½ - 2 cups low sodium chicken stock or water

3 leeks

3 tablespoons butter (divided)

4 ounces mushrooms (I used maitake but you can use button, shiitake, or oyster)

1 lemon

1 tablespoon fresh parsley

Salt and pepper to taste

Olive oil

8-10 dry sea scallops

HOF Note:

We have prepared this with farro, barley, and Israeli couscous. We've also used a variety of mushrooms. This is an excellent base recipe. Experiment!

Thoroughly wash the leeks, removing the tough outer layer and trim the bottoms and cut off the

dark green leafy parts. Reserve the tops for another use. Thinly slice crosswise. Trim the mushrooms

and cut into bite sized pieces. Halve the lemon and cut one half into slices and juice the other half.

Wash the sea scallops and remove the side muscle, pat dry and season with pepper (and salt, if


Melting leeks takes about thirty minutes, so while your leeks are cooking, you can work on

preparing the other parts of the meal. In a non-stick or well-seasoned cast iron skillet, heat two

tablespoons of butter and one tablespoon of olive oil. Once smoking, add the leeks and season with

salt. Reduce the heat to medium low and cover. Continue cooking, stirring occasionally, for thirty

minutes. If, during the cooking process, you notice the pan starting to dry up, add a touch of olive

oil. You know the leeks are ready when you try a bit and they melt in your mouth.

While the leeks are cooking, prepare the couscous. First, heat two tablespoons of olive oil in a highsided

pan over medium high heat. Once shimmering, add the couscous, adjusting the heat as

necessary to keep the couscous from burning. Cook, stirring frequently, until the couscous is toasted

and golden brown. This takes about 4-5 minutes. Add the 11/2 cups of liquid (water or chicken stock)

and reduce the heat to a simmer. Cook for about 10-12 minutes or until all the liquid is absorbed

and the couscous is tender. If you notice the couscous is drying out, add more liquid during the

cooking process. Season with salt and pepper to taste.

Printable version

Original recipe


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