Barbecued Scallops With Saffron Couscous

• 1/4 cup ketchup
• 1/4 cup plum sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon prepared horseradish
• 1/8 teaspoon pepper
• 16 large sea scallops (about 1 1/2 pounds)
• 1 1/4 cups water
• 1 cup chopped tomato
• 1/3 cup diced carrot
• 1/3 cup chopped onion
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon saffron threads, crushed
• 1/8 teaspoon pepper
• 1 cup uncooked couscous
• 2 teaspoons extra-virgin olive oil

1. Combine first 5 ingredients in a bowl; stir well. Arrange scallops in a single layer in a 1 1/2-quart casserole; spoon about 6 tablespoons ketchup mixture over scallops. Cover and chill 30 minutes.
2. Combine water and next 7 ingredients (water through pepper) in a medium saucepan, and bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Add oil, and fluff with a fork.
3. Uncover scallops, and broil 6 minutes on each side or until done. Spoon couscous mixture onto individual plates; top with scallops, and drizzle with remaining ketchup mixture. Garnish with fresh fruit slices and parsley, if desired.

ketchup, plum sauce, lime juice, horseradish, pepper, water, tomato, carrot, onion, celery, salt, saffron threads, pepper, couscous, extravirgin olive oil

Taken from www.myrecipes.com/recipe/barbecued-scallops-with-saffron-couscous (may not work)