Sautéed Bay Scallops with Rosemary, Capers, and Israeli Couscous

Recipe for "Sautéed Bay Scallops with Rosemary, Capers, and Israeli Couscous" from "Cooke This Now: 120 Easy and Delectable Dishes You Can't Wait to Make" by Melissa Clark.

The one thing that surprised me about this recipe is that Melissa Clark advised boiling the Israeli couscous for only 3 minutes, and she doesn't explain why. I tasted it at 3 minutes and it was still hard, so I cooked it for 5 minutes total until it was just cooked.  However, now that I've made the recipe, I think it would be better to take the couscous out of the boiling water when they are still a bit hard, because they will be cooked further in the sauce. Next time I will try removing the couscous from the boiling water before it is done; if you boil the couscous until it is done, as I did, then it loses its al dente-ness when it is cooked further in the sauce.

I used tricolor Israeli couscous--it makes the dish pretty!

I liked this dish because the combination of rosemary, capers, and bay scallops is unusual and tasty, however I prefer the standard combination of butter, garlic, red pepper with Israeli couscous (see here and here).