Scallops with Israeli Couscous Recipe

Bring water to a boil in a large saucepan and stir couscous 1 tablespoon butter and salt into boiling water. Reduce heat to low and simmer until couscous is tender and plump about 10 minutes.

Heat remaining 1 tablespoon butter and olive oil in a saucepan over medium-low heat. Stir white wine Parmesan cheese garlic and parsley into hot oil and butter. Cook and stir until parsley is tender and wilted 3 to 5 minutes. Season with salt and black pepper.

Increase heat to medium-high and add scallops to sauce; cook until scallops just become opaque 3 to 4 minutes. Divide couscous onto serving plates and top each serving with scallops in sauce. Sprinkle each portion with 1 teaspoon Parmesan cheese and a pinch of fresh parsley.