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This light dish has summer written all over it and is perfect for nights you need something quick! Scallops, peas, a touch of citrus and a hint of sweet is served over a bed of couscous. – Gluten Free with substitutions
Thaw in the refrigerator for 2 to 3 days, or until completely thawed. Empty the contents of the scallop package into a large skillet. Cook and stir over a medium heat for 8 minutes. Add the contents of the pea package. Cook and stir for another 5-10 minutes until thickened. Meanwhile, boil 3 cups water (1 1/2 for smalls) and add couscous. Cover with lid and remove from heat. Let couscous sit for 10 minutes, then fluff with a fork. Serve the scallops over the couscous.
Serve with a side salad.
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