Lemony Shrimp with White Beans and Couscous

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.