Green Couscous and Shrimp

By angelahon

Green Couscous and Shrimp

Ingredients

• 2 cup(s) loosely packed flat-leaf parsley
• 6 large basil leaves
• 1/4 cup(s) lemon juice
• 3 tablespoon(s) extra-virgin olive oil, divided
• 2 clove(s) garlic
• 2 anchovy fillets (optional)
• 1 tablespoon(s) capers, rinsed
• 1/4 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 1 pound(s) (21 to 25 per pound) peeled and deveined raw shrimp (see Tips)
• 1 cup(s) water
• 1 tablespoon(s) water
• 2/3 cup(s) whole-wheat couscous
• 1 can(s) (15-ounce) white beans, rinsed

Preparation

Step 1

1.Place parsley, basil, lemon juice, 2 tablespoons oil, garlic, anchovies (if using), capers, salt, and pepper in a blender or food processor. Blend until smooth, scraping down the sides as needed.
2.Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add shrimp and cook, stirring occasionally, until the shrimp are pink and firm, about 4 minutes; transfer to a plate with a slotted spoon (leave any liquid in the pan). Return the pan to the heat, add 1 cup water, and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
3.Fluff the couscous with a fork; stir in beans and half the dressing. Stir 1 tablespoon water into the remaining dressing. Serve the shrimp over the couscous, drizzled with the remaining dressing.