Lemony Shrimp with White Beans and Couscous

shrimp-beans-couscous Kan Kanbayashi


  • 1 (10-ounce) box couscous (1 1/2 cups)
  • 1 1/4 teaspoons kosher salt, divided
  • 4 teaspoons unsalted butter, divided
  • 2 garlic cloves, 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
  • 1/4 teaspoon pepper


1. Bring 2 cups water to a boil in a pan. Add couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

2. Heat 2 teaspoons butter in a large skillet over medium-high heat. Add garlic and scallions; cook 30 seconds. Add shrimp, and cook, stirring, 3 minutes or until they begin to turn pink.

3. Stir in beans, parsley, lemon juice, remaining butter, remaining 1 teaspoon salt, and 1/4 teaspoon pepper. Cook 2–3 minutes or until heated through. Serve with the couscous.

  • Prep Time:
  • Cook Time:

  • Shrimp is everyone's favorite quick-cooking seafood. When you add in hearty cannellini beans and couscous, you get a company-worthy, one-pot meal.
  • Yield: Makes 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 482
Fat per serving: 6g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 1g
Protein per serving: 32g
Carbohydrate per serving: 73g
Fiber per serving: 9g
Cholesterol per serving: 178mg
Iron per serving: 6mg
Sodium per serving: 663mg
Calcium per serving: 111mg
adapted from Real Simple