Seared Scallops with Israeli Couscous Recipe

Ingredients

• 1 ¼ cups low-sodium canned or homemade chicken or vegetable broth
• 1 cup whole wheat Israeli couscous
• 1 ear corn, kernels removed
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil, divided
• 2 tablespoons freshly squeezed lemon juice from 1 lemon
• 2 tablespoons thinly sliced scallions, light green and white parts only
• 1 cup Sun Gold or cherry tomatoes, halved
• ½ jalapeno, thinly sliced
• ½ cup picked cilantro leaves, roughly chopped
• 6 scallops

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