Lemony Shrimp With White Beans and Couscous
This 20-minute dish ranks high on my list. I could eat it once a week, warm or as cold leftovers.
300g plain pearled couscous
1 3⁄4 cups boiling water
2 cloves garlic
4 spring onions
450g medium peeled and deveined shrimp, defrosted
410g can no-salt-added cannellini beans
4 to 6 stems parsley (curly or flat-leaf)
3 tablespoons unsalted butter
1 teaspoon course salt, or more as needed
1 teaspoon ground turmeric (optional)
Freshly ground black pepper
Place the couscous in a mixing bowl. Add the boiling water and cover tightly with plastic wrap. Let it sit while you prep the remaining ingredients.
Chop the garlic and the white and green parts of the spring onions.
If the shrimp are tail-on, discard the tails (or reserve for making seafood stock).
Rinse and drain the beans. Coarsely chop the parsley leaves (to taste).
Melt 1 tablespoon of the butter in a large skillet over medium-high heat, then stir in the garlic and scallions.
Reduce the heat to medium; add the shrimp and cook for about 2 minutes, just until they are no longer translucent. Reduce the heat to medium-low.
Add the beans and parsley, then squeeze in 2 tablespoons of juice from the lemon half.
Add the remaining 2 tablespoons of butter, the salt and the turmeric, if using. Stir to incorporate; season lightly with the pepper.
Cook for about 3 minutes, tossing gently, making sure the butter has melted.
Uncover and fluff the couscous, then stir it into the pan until the sauce is evenly distributed.
Taste, and add more salt, as needed.
The Washington Post