Rating: 3.5 stars
246 Ratings
  • 5 star values: 74
  • 4 star values: 63
  • 3 star values: 49
  • 2 star values: 46
  • 1 star values: 14

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Credit: Kan Kanbayashi

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, bring 2 cups water to a boil.

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  • 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.

Nutrition Facts

510 calories; calories from fat 21%; protein 36g; carbohydrates 66g; sugars 2g; fiber 6g; fat 12g; saturated fat 6g; sodium 810mg; cholesterol 195mg.
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