Lemony Shrimp With White Beans and Couscous
Serves 4|
Hands-On Time:
|
Total Time:
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
.
Similar Recipes
Quick Tip
Give this family-friendly dish a boost of fiber by using whole-wheat couscous instead of plain.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
