Lemony Shrimp with White Beans and Couscous

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

Preparation

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.