- 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
- 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.
- 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, the remaining butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 2 to 3 minutes. Serve with the couscous.
In a word, delicious. This was one of those meals I loved. I loved how the shrimp kept the meal light and healthy, but the white beans made it feel like I was eating something of substance. Really, it was wonderful and will definitely be made again soon.
The ingredients were all fairly simple. Most of the items I already had on stock from another meal that week. The white beans were really the only thing that I had to purchase specifically.
Outside of chopping up some garlic and green onions and peeling (and of course de-veining) the shrimp, there wasn’t much leg work. After everything was prepped, all I had to do was add to the pan.
Shrimp, garlic and onions!
I forgot to mention, during all this pan cooking, I had some couscous cooking up on the side. I’ve said it before and I’ll say it again, but couscous is sooo easy to make! I can’t believe it took me 25 years to discover.
Yum, yum, yum!