Couscous is so easy--it cooks in minutes and pairs nicely with many dishes. Here it’s a good base for seared scallops, which have a delicate, buttery texture.
Pineapple juice and roasted red peppers add color and tang to the couscous, but you can adjust this recipe to what you have on hand. Replace the pineapple juice with orange, apple or tomato juice, if you’d like; substitute green peppers for the red and orange segments, apple or tomato for the pineapple.
You can save time by using a jar of roasted red bell peppers. I also make this recipe with chicken or other white fish; both are delicious and low in fat.