Moroccan-Spiced Scallops With Tomato Couscous - cooking recipe

Ingredients

1 1/2 cups water
1/2 cup golden raisin
1 piece cinnamon stick (3 inches)
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper or 1/8 teaspoon crushed red pepper flakes
1 cup israeli couscous
2 medium tomatoes or 2 medium green tomatoes, chopped
2 tablespoons chopped of fresh mint
1 teaspoon finely shredded lemon peel
1 1/2 lbs small sea scallops
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper or 1/8 teaspoon red crushed red pepper flakes
1 tablespoon extra virgin olive oil
mango chutney (optional)

Preparation

In a medium saucepan bring water, raisins, stick cinnamon, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper to boiling; stir in couscous & reduce heat.
Cover; simmer for 10 to 12 minutes or until liquid is absorbed and couscous is tender; discard stick cinnamon.
Stir in tomatoes, mint, and lemon peel.
Meanwhile, in a medium bowl toss together scallops, cumin, coriander, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper.
In a heavy large skillet (cast iron works well) cook scallops, half at a time, in hot oil for 5 to 6 minutes or until browned and opaque, turning once.
To serve, spoon couscous mixture onto a platter; top with scallops.
Serve with chutney, if desired.