Lemony Shrimp with White Beans and Couscous

Kan Kanbayashi

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.

Yield: Makes 4 servings (serving size: 2 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 482
  • Fat: 6g
  • Saturated fat: 3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 32g
  • Carbohydrate: 73g
  • Fiber: 9g
  • Cholesterol: 178mg
  • Iron: 6mg
  • Sodium: 663mg
  • Calcium: 111mg

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

Preparation

  1. 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. 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. 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.
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