Fish

Scallops with Veggies and Tomato Basil Couscous is for Dinner.

Scallops with Veggies and Tomato Basil Couscous takes 5 minutes to prepare.

Scallops with Veggies and Tomato Basil Couscous takes 10 minutes to cook.

Scallops with Veggies and Tomato Basil Couscous makes 2 servings.

The ingredients for Scallops with Veggies and Tomato Basil Couscous are:

1/2 Cup Couscous (dry)
1 Can Tomato Basil Soup
1/4 Small Onion
2 small cloves Garlic
1 TBSP Lt Olive Oil
1-1/3 Cups steamed Vegetables
4 Oz small scallops.

Here is how you make Scallops with Veggies and Tomato Basil Couscous:

Add 1/2 Can of soup to small sauce pan on Low-to-Medium Heat. When bubbling add 1/2 cup dry couscous. Cover and simmer for two minutes (or until it absorbs all of the liquid). Set aside covered for at least 5 minutes.In non-reactive frying pan on low-to-medium heat, add olive oil. Rough dice 1/4 small onion and add to heated oil. Small dice garlic and add. Simmer for only a minute or two. Add 4oz of small scallops and cook for two minutes.Add steamed vegetables and other half of the soup. Heat for just a couple more minutes until everything is hot.Fluff Couscous and divide between two plates. Make a small well in the center and divide the Scallop Veggie Soup mixture.Makes two servings.EnjoyNumber of Servings: 2Recipe submitted by SparkPeople user GEOCPENGUIN.

The nutritional information for Scallops with Veggies and Tomato Basil Couscous is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 446.0

• Total Fat: 8.0 g
• Cholesterol: 36.5 mg
• Sodium: 979.1 mg
• Total Carbs: 64.9 g
• Dietary Fiber: 8.9 g
• Protein: 26.1 g