Lemony Shrimp With White Beans and Couscous

This  recipe is super fast, easy and tasty!  i used a box of near east toasted pine nut couscous.  i left out the scallions because i didnt have any.  and i quadrupled the garlic!

 

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.
2. Stir in the couscous and ¼ teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
3. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat.
4. 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.
5. Stir in the beans, parsley, lemon juice, remaining 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper.
6. Cook until heated through, 2 to 3 minutes. Serve with the couscous.

http://www.neareast.com/index.cfm#products/toastedpinenut

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