Couscous, Herbs, Tomatoes Salad with Scallops

Couscous, herbs, tomato salad with scallops. Sometimes, you come across a recipe with your name written all over it and must try it.

This Couscous, herbs, and tomato salad with scallops is an incredibly refreshing meal full of flavor. This dish’s combination of textures and flavors will leave you wanting more.

Let’s dive into this beautiful recipe, shall we?

In this Article

What is Couscous, Herbs, and Tomato Salad with Scallops?

As some of you may remember, last summer, I spent a week in Paris and was introduced to the beautiful work and world of  Yotam Ottolenghi.

My life has not been the same since. Mediterranean, simple, and complex cooking will make you want to try a new recipe daily. 

Each recipe is so easy to execute, but it introduces you, in this case, me, to new flavors.

Flavors that are not in my French or Italian cooking repertoire. I look forward to seeing the results of the blends he uses with his recipes.

This recipe is an adaptation from his cookbook, Ottolenghi Simple, if you do not have one, I highly recommend you treat yourself to it. You will not regret it.

What is Couscous?

Couscous is a staple food, much like pasta, that originates from North Africa.

It’s traditionally made from semolina or hard durum wheat that’s been crushed. The granules are then steamed until they become fluffy and light, perfect for soaking up the flavors of your favorite sauces or stews. 

Couscous is versatile and can be used in a variety of dishes, from salads and sides to main courses.

It’s a quick-cooking and nutritious grain, rich in protein and offering a slightly nutty flavor.

Couscous forms a delightful base for many meals, pairing exceptionally well with vegetables, herbs, spices, and proteins.

Cooking tips and step-by-step instructions to create this excellent couscous with scallops dinner

• In a small bowl, mix together all the spices: cardamom, cinnamon, coriander, and black pepper, and set aside. Place the couscous in a medium bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with half of the spice mix, ¾ teaspoon salt, and a couple of dashes of pepper, then pour in the boiling water. Stir and cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil and fluff the couscous with a fork. Set aside to cool.
• Put 1 tablespoon olive oil into a large nonstick skillet and place over high heat. Once hot, add the tomatoes and fry for 3-4 minutes, stirring a few times. Cook until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt, and set aside with any juices.
• Wipe the skillet clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining spice mixture, 1/8 teaspoon salt and fry for 10-12 minutes, stirring, until golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.
• Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cilantro, mint, lemon zest, fresh lemon juice, ¼ teaspoon salt, and a generous grind of pepper and mix gently.
• Transfer to a serving platter, top with the tomatoes, and serve.
• Heat one tablespoon of olive oil in a large skillet over medium-high heat and seat the scallops for 3 minutes on each side. The scallops should be golden on the outside and springy to the touch.

What is the best way to prepare scallops?

I prepared seared scallops to enjoy alongside this couscous, herbs, and tomato salad. However, poultry, lamb, grilled meat, and vegetables would also be perfect.

Seared scallops are favored for their delicate flavor and tender, almost buttery texture. This method involves quickly cooking the scallops over high heat until they form a golden-brown crust while still remaining tender and juicy on the inside.

It’s a simple technique that highlights the scallop’s natural sweetness. 

In contrast, there are other methods of cooking scallops, such as grilling, baking, and poaching.

Grilled scallops have a smoky flavor, and the high heat allows the outside to caramelize while the inside remains tender.

Baking scallops is a gentler method that involves cooking them in a hot oven. This can be an excellent option for scallop dishes with a sauce or other ingredients.

Poached scallops are cooked gently in liquid, usually a flavorful broth, resulting in a delicate flavor and texture. 

Each method has merits and can be used depending on the recipe and personal taste preference.

Substitutes and additions

If you don’t have all the ingredients on hand or want to adapt the recipe to suit your dietary restrictions or flavor preferences, there are various substitutions and additions you can consider. 

• Couscous: If you’re gluten intolerant or looking for a healthier alternative, quinoa or brown rice could serve as suitable substitutions for couscous. They both have a similar texture and cook in a comparable amount of time.
• Olive oil: If you don’t have olive oil, you can use other oil like sunflower or safflower. Remember that the oil’s flavor may alter the dish’s taste.
• Spices: You can use ground cumin if cardamom or coriander isn’t available. It won’t taste the same, but it will still provide a warm, earthy flavor.
• Raisins: Dried cranberries or chopped dates could substitute for raisins, offering a slightly different yet still delightful sweetness.
• Almonds: Add some chopped almonds to bring a bit of crunchiness to this dish.

You could also add some toasted almonds or walnuts for a crunchy texture.

If you like a bit of heat, a pinch of red pepper flakes could elevate the flavor profile.

Remember, the beauty of cooking is the ability to make a dish your own; feel free to experiment and modify it to suit your palate.

Storage 

This couscous salad tastes even better the next day when all the flavors have had a chance to meld together. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. 

Freezer:

While you can freeze this couscous salad, it’s worth noting that the texture of the couscous may change slightly upon defrosting. Freeze in an airtight container and consume within a month for maximum freshness. Remember to thaw in the refrigerator overnight before serving.

Make it ahead of time:

If you are looking to make this dish ahead of time, you can cook the couscous and onion-raisin mixture the day before. Store them separately in the fridge and assemble the salad a couple of hours before you’re ready to serve.

Be sure to bring the couscous to room temperature before adding the tomatoes, herbs, and lemon. Add the seared scallops just before serving to ensure they remain fresh and succulent.

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