Rate this recipe
4.7/5
(10 Votes)
Ingredients
- 1 10-ounce package couscous
- 3 tablespoons unsalted butter
- 2 cloves chopped garlic
- 4 scallion, chopped
- 1 pound medium shrimp, peeled and deveined
- 1 15.5 ounce can cannellini beans, rinsed
- 1/2 cup fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- Kosher salt and black pepper
Details
Adapted from realsimple.com
Preparation
Step 1
1. In a saucepan, bring 2 cups water to a boil. Stir in the couscous and ¼ teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
2. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
3. Stir in the beans, parsley, lemon juice the remaining butter, 1 teaspoon salt, and ¼ teaspoon pepper. Cook until heated through, 2 to 3 minutes. Serve with the couscous.
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