Lemony Shrimp with White Beans and Couscous

9:21 PM Remy Maguire - Manifest the Best 0 Comments

Tomorrow night we are both home to cook and actually sit down and eat together. We try to eat together as often as possible but Wednesdays are the most relaxed night of the busy week. This week we are on a tight budget so it's What's in the cupboard? And What's on sale? I've got a can of white beans and a half-used bunch of parsley. There's always a box or two of couscous around. -- what can I do with this!? I think seafood sounds good, we haven't had shrimp in a while, and the price per pound is reasonable. So....

Lemony Shrimp with White Beans and Couscous
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
In a saucepan, bring 2 cups water to a boil.
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.

Thanks Martha! I'll let you all know how it goes:)