In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1/4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
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.
Stir in the beans, parsley, lemon juice, the remaining butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 2 to 3 minutes. Serve with the couscous.
Second time I've made this to OUTSTANDING reviews! My hunny takes my cooking for granted and rarely makes a fuss out of any meal, but this is one of the few he really comments on and wants again! Easy too; both times have made after a long days work! I'm also my worst critic and I could eat this again and again! Serve it with either a green salad or veggie on the side...very filling. Yum, yum, yum!
This was delicious! I used whole wheat cous cous from TJ's but bother than that did everything exactly as the recipe. Super fast and super flavorful. I would definaetly serve to company. This will ve part of the weekly rotation!
This is one of the best quickie recipes I've ever made. Husband voiced concerns about it before I made it, but LOVED it once it was served. Followed the recipe, except I threw in a few sliced mushrooms that were lying around in the fridge. Good, fast and easy . . . my favorite kind of recipe!