Israeli couscous, also known as pearl couscous, is the size of small pearls. You can purchase it at chefshop.com.

Start to Finish: 25 minutes   

1 1/2 cups water
1/2 cup golden raisins
1 3-inch piece stick cinnamon
1/2 tsp. sea salt
1/8 tsp. cayenne pepper
1 cup Israeli couscous
2 medium red and/or green tomatoes, chopped
2 Tbsp. chopped fresh mint
1 tsp. finely shredded lemon peel
1 1/2 lb. small sea scallops
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. sea salt
1/8 tsp. cayenne pepper
1 Tbsp. extra-virgin olive oil
Mango chutney (optional)

1. 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.

2. 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.

3. To serve, spoon couscous mixture onto a platter. Top with scallops. Serve with chutney, if desired. Makes 4 servings.