Lemony Shrimp With White Beans and Couscous
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
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
Directions
- In a saucepan, bring 2 cups water to a boil.
- Stir in the couscous and ¼ 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, remaining 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper.
- Cook until heated through, 2 to 3 minutes. Serve with the couscous.
Nutritional Information
- Per Serving
- Calories 510Calories From Fat 21%
- Protein 36g
- Carbohydrate 66g
- Sugar 2g
- Fiber 6g
- Fat 12g
- Sat Fat 6g
- Sodium 810mg
- Cholesterol 195mg
What does this mean? See Nutrition 101.
Quick Tip
Give this family-friendly dish a boost of fiber by using whole-wheat couscous instead of plain.
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