Monday Night: Couscous salad with scallops

Marinate 1/2 lb bay scallops in lime juice, garlic, and chopped dried thai chilies
Make a dressing with lime juice, sesame oil, olive oil, ground coriander, ground cumin, minced garlic.
Dress some mixed greens and some Israeli couscous. Make a bed of greens in each bowl, top with couscous. Decorate with red pepper, carrots, and cucumber.
Sautee the scallops in some lightly browed butter, pour onto the couscous and drizzle over whatever sauce is left.