Instructions: Grate rind from lemon to make 1 teaspoon. Halve lemon; squeeze to make 1 tablespoon lemon juice. Stir together the lemon juice, honey and mustard in a medium-size bowl. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes.

Heat broiler.

Prepare the couscous following package directions, but omitting the oil; when you add the couscous to the boiling water, add the spinach and lemon rind also.

Thread the scallops onto the metal skewers, dividing equally. Pour the remaining marinade into a small saucepan; boil the marinade for 3 minutes.

Coat the broiler pan with nonstick cooking spray. Place the skewers on the broiling rack. Broil skewers about 3 inches from heat for 4 minutes a side or until cooked through, basting with the marinade.

Equally divide the couscous among 4 dinner plates; top each with the scallops.

Makes 4 servings.

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