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Lemony Shrimp with White Beans and Couscous

Photo: Kan Kanbayashi
Prep time 20 mins
Yield Makes 4 servings

Ingredients

  • 1 10-ounce box couscous (1 1/2 cups)
  • Kosher salt and black pepper
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, 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

Nutrition Information

  • calories 510
  • protein 36 g
  • carbohydrate 66 g
  • sugars 2 g
  • fiber 6 g
  • fat 12 g
  • satfat 6 g
  • sodium 810 mg
  • cholesterol 195 mg

How to Make It

  1. 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.