Barbecued Scallops With Saffron Couscous Recipe

• 1/4 c. ketchup
• 1/4 c. plum sauce
• 2 Tbsp. fresh lime juice
• 1 Tbsp. prepared horseradish
• 1/8 tsp pepper
• 16 lrg sea scallops about 1 1/2 pounds
• 1 1/4 c. water
• 1 c. minced tomato
• 1/3 c. diced carrot
• 1/3 c. minced onion
• 1/4 c. minced celery
• 1/4 tsp salt
• 1/4 tsp saffron threads crushed
• 1/8 tsp pepper
• 1 c. uncooked couscous
• 2 tsp extra-virgin extra virgin olive oil

Directions