Photo by: Photo: Kan Kanbayashi

Lemony Shrimp with White Beans and Couscous

  • Yield: Makes 4 servings


  • 1 none 10-ounce box couscous (1 1/2 cups)
  • none Kosher salt and black pepper
  • 3 tablespoons unsalted butter
  • 2 none cloves garlic, chopped
  • 4 none scallions, chopped
  • 1 pound medium shrimp, peeled and deveined
  • 1 none 15.5-ounce can cannellini beans, rinsed
  • 1/2 cup fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice


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.

Nutritional Information

Amount per serving
  • Calories: 510none
  • Protein: 36g
  • Carbohydrate: 66g
  • Sugars: 2g
  • Fiber: 6g
  • Fat: 12g
  • Saturated fat: 6g
  • Sodium: 810mg
  • Cholesterol: 195mg

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Lemony Shrimp with White Beans and Couscous Recipe