"Serve your perfectly seared scallops over this bed of delicious pearled couscous and fresh garden vegetables for a healthy meal anytime!..."
INGREDIENTS
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18 sea scallops
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sea salt
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black pepper
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olive oil
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2 Tbsp butter (salted)
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1 onion (diced, about 2 cups)
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4 garlic cloves
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2 carrots (sliced, about 3/4 cup)
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1 zucchini (cubed, about 1 cup)
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8 ounces baby portabella mushrooms
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1 tsp sea salt
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1/2 tsp pepper
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2 cups pearled couscous
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1 Tbsp Minors vegetable base (or equivalent)
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4 springs fresh thyme
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2 1/2 cups water
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1 cup peas (see recipe notes)