July Recipes

Israeli Couscous Scallop Bowls

Israeli Couscous Scallop Bowl on a blue tile background
Hands On:
10 minutes
Total Time:
50 minutes


  • 2 cups water
  • 1 ⅓ cups Hy-Vee Select Israeli couscous pasta
  • ½ tsp Hy-Vee salt
  • ½ medium yellow bell pepper, seeded and cut into 1-inch pieces
  • ½ medium red bell pepper, seeded and cut into 1-inch pieces
  • 1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices
  • 3 tbsp Gustare Vita olive oil, divided
  • 3 tsp za'atar seasoning, divided
  • 1 lb Fish Market fresh sea scallops
  • 3 tbsp fresh lemon juice, divided
  • 2 tbsp fresh Italian parsley, chopped, plus additional for garnish
  • 2 green onions, thinly sliced, plus additional for garnish
  • ¾ cup Hy-Vee canned no salt added garbanzo beans, drained and rinsed
  • Lemon wedges, for serving
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Bring water to boil in a medium saucepan; stir in couscous and salt. Reduce heat and simmer 8 to 10 minutes or until al dente; set aside. Preheat a charcoal or gas grill for direct cooking over medium heat (350°).
Place yellow and red peppers and zucchini in a medium bowl. Drizzle with 2 tablespoons olive oil; toss to coat. Sprinkle with 2 teaspoons za'atar seasoning; toss to combine.
Spray a grill basket with nonstick spray. Spread vegetable mixture in basket. Grill 6 to 7 minutes or until crisp-tender, stirring frequently. Remove from grill.
Pat scallops dry with paper towels. Place in medium bowl. Add remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and remaining 1 teaspoon za'atar seasoning. Toss to coat evenly.
Grill scallops 6 to 8 minutes or until scallops reach 145°, turning halfway through.
Place cooked couscous, 2 tablespoons parsley, 2 sliced green onions, and remaining 2 tablespoons lemon juice in another medium bowl; toss until combined. Spoon couscous mixture into 4 serving bowls. Top with cooked scallops, grilled vegetables, and garbanzo beans. Garnish with additional parsley and green onions; serve with lemon wedges, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 30mg 10%
Sodium: 480mg 21%
Total Carbohydrate: 61g 22%
Dietary Fiber: 5g 18%
Sugars: 3g 6%
Protein: 25g 50%

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