This is what I make to go on my eggplant parmesan
Nutty and chewy, the Israeli couscous gets a little kick from the jalapeño. The whole dish is super simple to prepare and quite addictive. The key is to not overcook the scallops.
It was at the Nashville breakfast joint Pancake Pantry where I was introduced to pancake perfection—the Village Smithy COLO Sante Fe Cornmeal Pancakes. They take stone-ground cornmeal pancakes and fill them with cheddar cheese chunks, crisp bacon, and roasted green chiles. Just a drizzle of maple syrup over the top adds a sticky sweetness, but the main garnish for me was a swirl of salsa and sour cream. So I set out to recreate the recipe at home with results that would spice up any brunch gathering.