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Lemony Shrimp with White Beans and Couscous

Kan Kanbayashi
Prep time 10 mins
Cook time 5 mins
Yield Makes 4 servings (serving size: 2 cups)
Shrimp is everyone's favorite quick-cooking seafood. When you add in hearty cannellini beans and couscous, you get a company-worthy, one-pot meal.

Ingredients

  • 1 (10-ounce) box couscous (1 1/2 cups)
  • 1 1/4 teaspoons kosher salt, divided
  • 4 teaspoons unsalted butter, divided
  • 2 garlic cloves, chopped
  • 4 scallions, 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
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 482
  • fat 6 g
  • satfat 3 g
  • monofat 1 g
  • polyfat 1 g
  • protein 32 g
  • carbohydrate 73 g
  • fiber 9 g
  • cholesterol 178 mg
  • iron 6 mg
  • sodium 663 mg
  • calcium 111 mg

How to Make It

  1. Bring 2 cups water to a boil in a pan. Add couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

  2. Heat 2 teaspoons butter in a large skillet over medium-high heat. Add garlic and scallions; cook 30 seconds. Add shrimp, and cook, stirring, 3 minutes or until they begin to turn pink.

  3. Stir in beans, parsley, lemon juice, remaining butter, remaining 1 teaspoon salt, and 1/4 teaspoon pepper. Cook 2–3 minutes or until heated through. Serve with the couscous.

adapted from Real Simple