Citrus Scallops With Israel Couscous

• 1 16 oz box Israel couscous
• 2 teaspoons chopped garlic, divided
• 1 teaspoon freshly cracked black pepper
• 1 1/2 pounds large sea scallops
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon lime zest
• 1 teaspoon lemon zest

1. Cook couscous according to package directions, adding 1 teaspoon garlic and pepper to cooking liquid. Set aside, keeping warm.
2. Heat a large skillet sprayed with vegetable cooking spray over medium-high heat. When hot add scallops and cook 2 minutes per side or just until golden brown and almost cooked through.
3. Add remaining 1 teaspoon garlic, lime and lemon juices and zest and bring to a simmer. Remove from heat and serve with couscous.

couscous, garlic, freshly cracked black pepper, scallops, lime juice, lemon juice, lime zest, lemon zest

Taken from food52.com/recipes/36040-citrus-scallops-with-israel-couscous (may not work)