Our last few weeks have been filled with great travel destinations and exciting encounters with “old” and new friends. For a culinary point of view it has been a challenge both to our dieting goals and at times to our taste buds.

Our first weekend back home in many weeks held so many chores but also relaxing moments that something quick and tasty was of the order.
We had eaten great scallops at the Clam Box in Essex on the way to Gloucester in the car in the rain, so they were up for a repeat performance but in my style: with seasonal fruits such as apricots and a racy marinade. I also wanted to try out my newest kitchen gadget: Fire Wire Flexible Grilling Skewers by William-Sonoma and their lime-chili grilling rub. And now for something quick, tasty and wholesame to go along.

I love couscous and make it often but have found that I prefer bulgur, a cereal that is made up of several different wheat species and is par-boiled and dried. It has high-fiber and protein and a wonderful nutty flavor.

This meal can be made, with a little help from a friendly companion within 30-40 minutes and is more than yuuuuummmmm!!!

Scallop and Apricot Kebabs

Ingredients:

• 270 grams of scallops (frozen or fresh) – about 12-14 scallops depending on size
• 5 fresh ripe apricots (not to soft)
• 3 medium vine tomatoes

Marinade:

• 4 TBSP of your favorite BBQ Sauce
• juice of 1 lime
• handful of fresh cilantro and mint leaves – chopped
• ½ shallot finely chopped
• ½ finely chopped lemongrass
• 1 thumbnail-sized piece of fresh ginger finely grated
• ½ clove of garlic finely chopped
• 3 drops of Worcestershire sauce
• 1 pickled pepperoni or jalapeno finely chopped – the amount depends on how spicy you like it
• 3 pinches of your favorite rub, curry, magic dust or spice mixture
• 1 TBSP of sweet chili sauce
• 1 TBSP of vegetable oil
• optional additional drops of Tabasco

Putting it all together:

- Mix the marinade ingredients together in a bowl large enough to hold the marinade and the kebab solids.

- Wash the scallops in very cold water and pat dry; add them to the marinade.

- Wash and cut the tomatoes into 8 cubed parts, remove the stems. Add to marinade.

- Wash and cut the apricots in half, remove the pits and add to the marinade.
Reserve the pits to use them in the bulgur for flavor.

- Mix everthing carefully to coat and let it sit in the marinade until ready for grilling, about 20 minutes.

- Preheat the grill to hot.

- Just before grilling, string up or skewer the scallops, apricot halves and tomato cubes.

- Strain the remaining marinade through a sieve into a bowl pressing on the solids to gather all the juices.
Discard the solids.

- Baste the kebabs with this juice just before grilling if they seem dry, then pour the rest into your serving
bowl and set aside. You will be putting the grilled kebabs pieces into this sauce when serving.

- When bulgur is ready, grill about 4-5 minutes on each side turning carefully halfway through.
Take care that  the scallops are done but not overcooked or they will be tough.

- Remove ingredients from the skewers and put them into the reserved sauce.
Mix carefully mix and serve with the bulgur.

Quick Vegetable Bulgur

Ingredients:

• 1 medium-sized eggplant – stem removed and cut into small cubes
• 1 large carrot peeled and cut into thin slices – you can make them look like flowers by removing a small wedge on all 4 sides of the carrot
• ½ shallot finely chopped
• 1 celery stalk, peeled and finely chopped
• 1 thumbnail-sized piece of fresh ginger finely grated
• reserved apricot pits
• 1 large kafir lime leave, crumbled
• 1 cup of bulgur (alternatively medium-grain couscous)
• 1/3 cup of dried cherries (alternatively raisins or dried cranberries)
• 2.5 cups of boiling water and the relevant amount of your favorite broth (I used chicken)
• salt & ground pepper to taste
• 1 TBSP of oil (not olive)
• 1 TBSP of balsamic vinegar

Putting it all together:

- Heat oil in a casserole pot. Add eggplant, carrot, shallot, apricot pits and kafir lime leaf.
Stir fry about 5  minutes.

- In the meantime boil the water for your broth. Place the dried cherries in a small bowl,
add ½ cup of boiling water and the TBSP of vinegar and let stand to soften.

- Mix the rest of the 2 cups of boiling water with the broth.

- Add the bulgur to the pot stirring it with the vegetables to both mix and toast it for about 3 minutes.

- Remove pot from the heat. Add the broth carefully mixing as you go along since it will spit and boil.
Return the pot to the heat and stir the mixture carefully bringing it back to a boil. Add salt and pepper.
Turn off the heat and cover. Let stand for 5 minutes.

- Remove the lid, fluff the mixture with a fork. Add the reserved cherries, vinegar and soaking liquid.
Fluff again and adjust seasoning.

- Transfer to a pre-warmed dish or tangine and serve with the kebabs.

P.S. The leftover bulgur can be eaten as a cold salad the next day. Add more vinegar and tobasco if needed.