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Lemony Shrimp With White Beans and Couscous

Lemony Shrimp With White Beans and Couscous
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Serves 4| Hands-On Time: | Total Time:



  1. In a saucepan, bring 2 cups water to a boil.
  2. Stir in the couscous and ¼ teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
  3. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat.
  4. 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.
  5. Stir in the beans, parsley, lemon juice, remaining 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper.
  6. Cook until heated through, 2 to 3 minutes. Serve with the couscous.
By February, 2009

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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    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.