Non stick spray coating
1 lb. fresh scallops
1 (9 oz.) frozen artichoke hearts
1/2 lg. green pepper
1/2 lg. red pepper
1 tbsp. oil
2 c. cooked couscous or rice
2 tbsp. lime juice
1 tbsp. cornstarch
1 tsp. sugar
1 tsp. instant chicken bouillon granules
3/4 c. water

Cut peppers into thin strips. Cook couscous or rice. Mix: lime juice, cornstarch, sugar, chicken bouillon and water. Set aside. Run water across hearts to defrost. Spray wok. Stir hearts and peppers until crisp. Remove to a plate. Cook sauce until thick. Add scallops and vegetables. Heat 2 minutes. Serve over couscous. Serves 4.