Grilled Scallops with Eggplant, Zucchini and Couscous

Ingredients:

1 cup of quick-cooking couscous

¼ cup of chopped pistachios

1 cup of unsalted chicken broth

6 tbsp of extra virgin olive oil divided

1 lb. of sea scallops

1 medium zucchini and eggplant, sliced ½ thick on the bias

1 tbsp of freshly squeezed lemon juice

Lemon wedges for serving

Sauce Ingredients:

¾ cup of plain yogurt

1 tsp freshly grated lemon

Salt to taste

1 tbsp of lemon

Directions:

Pre-heat the grill to med high.

In a medium saucepan, add chicken broth, pistachios and couscous. Bring it to a boil and remove it from the heat.  Cover and rest for 5 minutes. Use a folk to fluff. Add 2 tbsp olive oil and add desired salt.

In the meantime, combine the scallops, zucchini, eggplant, remaining 4 tbsp of olive oil plus lemon juice and grated lemon.  Season with salt and pepper.  Toss to coat.

Stir together the yogurt lemon juice and salt and 1 tsp freshly grated lemon in a small bowl.

Arrange the scallops and veggies on a grilling platter and grill, turning as necessary until charred slightly and cooked through (about 5-6 minutes).

Place on a serving platter. Serve with yogurt sauce and garnish with lemon wedges and couscous.