Glazed Scallops With Couscous

• 2 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon dark sesame oil
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1/4 teaspoon crushed red pepper
• 16 large sea scallops (about 1 1/2 pounds)
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup uncooked couscous
• 2 cups snow peas
• 1 cup packaged matchstick-cut carrots
• 1/4 teaspoon salt
• 1/4 cup chopped fresh cilantro (optional)

1. In a medium bowl, combine first 5 ingredients (through crushed red pepper). Rinse scallops under cold water; pat dry. Add scallops to marinade; toss well to coat. Let stand 10-30 minutes, stirring once.
2. Bring broth to a boil in a medium saucepan over high heat. Reduce heat; stir in couscous, peas, carrots, and salt; cover and turn off heat. Let stand 5 minutes.
3. Meanwhile, prepare grill, and grill scallops over medium-hot coals 3 minutes per side or until golden brown and opaque in center. Arrange couscous mixture on 4 plates. Arrange 4 scallops over couscous. Bring marinade to a boil, stir, and cook 3 minutes or until thickened. Drizzle mixture over scallops and couscous; top with cilantro, if desired.

soy sauce, sesame oil, lime juice, honey, red pepper, chicken broth, couscous, snow peas, matchstick, salt, fresh cilantro

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