Lemony Shrimp with White Beans and Couscous

Adapted from Real Simple
Photo by Kan Kanbayashi

1 10-ounce box couscous (1 1/2 cups)
2 cups chicken broth
Kosher salt, cayenne pepper and pimenton to taste
3 tablespoons unsalted butter
4 cloves garlic, sliced thin
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 15.5-ounce can cannellini beans, rinsed
3/4 cup fresh flat-leaf parsley
Juice of 2 lemons

30 minutes before cooking, marinate the shrimp in half the lemon juice and the spices.

In a saucepan, bring 2 chicken stock to a boil. Stir in the couscous. 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. Adjust for seasoning. Serve with the couscous.


Yield: Makes 4 servings