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Lemony Shrimp With White Beans and Couscous

Kan Kanbayashi
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

  1. In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1/4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
  2. 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.
  3. Stir in the beans, parsley, lemon juice, the remaining butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 2 to 3 minutes. Serve with the couscous.
By Sara Quessenberry,  February 2009
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Quick Tip

Give this family-friendly dish a boost of fiber by using whole-wheat couscous instead of plain.

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.

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