Couscous, Herbs, Tomatoes Salad with Scallops - Sunday Night Dinner

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 that is also full of flavor.

The combination of textures and flavors in this dish will leave you wanting more.

Couscous, Herbs, Tomatoes Salad and ScallopsPhoto byGiangi's Kitchen - Giangi Townsend

Why you will love this recipe

Easy to prepare – within 30 minutes, your dinner is on the table to be enjoyed.

The perfect balance of all the flavors – once you take your first bite of the couscous, you will be in love and happy you made it.

The couscous recipe can be prepared by itself – I love this couscous so much that I also enjoy it with roasted chicken or a light meal all to itself.

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.

Couscous, Herbs, and Tomato Salad with ScallopsPhoto byGiangi's Kitchen - Giangi Townsend

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.

Recipe tips 

I call this recipe a festival of flavors. Each one plays a role in this recipe.

• You can make this couscous salad the day before by cooking the couscous, onions, and raisin mix in advance. Please bring it to room temperature before adding the tomatoes to it.
• The cinnamon, cardamom, and coriander cooked with couscous and onions bring out this spicy hide-and-seek with your palate. There to be noticed, allowing you to taste every bite of your food by having each flavor enhance the other.
• Then, the fresh mint and cilantro balance each other and bring a fresh, cooling feeling to the dish. The lemon zest and juice bring out each flavor.

Couscous, Herbsm Tomatoes Salad with ScallopsPhoto byGiangi's Kitchen - Giangi Townsend

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.

Couscous, Herbsm Tomatoes Salad with ScallopsPhoto byGiangi's Kitchen - Giangi Townsend

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.

Couscous, Herbs, Tomatoes Salad with ScallopsPhoto byGiangi's Kitchen - Giangi Townsend

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.

Couscous, Herbsm Tomaotes Salad with ScallopsPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to create this wonderful recipe

My  Couscous, Herbs, Tomatoes Salad with Scallops is published on GiangisKitchen.com

• 1 ½ cup couscous
• 6 tablespoons olive oil
• ¼ teaspoon cardamom
• ¼ teaspoon cinnamon
• ¼ teaspoon coriander
• ½ teaspoon black pepper
• salt
• 1 ⅔ cup boiling water
• 2 cups cherry tomatoes
• 3 cups onions, sliced paper-thin
• ¼ cup raising
• ¾ cup cilantro, roughly chopped
• ¾ cup fresh mint leaves roughly torn
• 1 lemon, zest the whole lemon, and then juice to get 2 tablespoons
• 12 sea scallops, all the same size
• 1 tablespoon olive oil

Instructions

• In a small bowl mix together all the spices: cardamom, cinnamon, coriander, and 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 int a large frying pan 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, 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 1 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.

Equipment needed

I only recommend the products that I love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Bowls – to mix your spices and prepare the couscous

Large skillet – to sautee your vegetables and cook your scallops

Serving plate – to present your finished dish

Cooking tools – to help you with your cooking

If you enjoy this wonderful recipe, you may want to try my other recipes:

Spiced Lamb Patties and Couscous with Apricots

Coconut Curry Shrimps and Couscous

Jalapeno Orange Glazed Scallops with Beurre Blanc

Coquilles Saint Jacques – A French Classic

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Meet Chef Giangi

Couscous, Herbs, Tomatoes Salad with ScallopsPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.