Lemony Shrimp With White Beans and Couscous

Yoga Booty's Note:

Health Magazine December 2009. Haven't tried yet but sounds good!

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Serves: 4

Yield: 4.0

• 10 ounces couscous, uncooked (1.5 cups cooked)
• 1 1/4 teaspoons kosher salt, divided
• 4 teaspoons unsalted butter, divided
• 2 garlic cloves, chopped
• 4 scallions, chopped
• 1 lb medium shrimp, peeled and deveined
• 15 1/2 ounces cannellini beans, rinsed
• 1/2 cup fresh parsley
• 2 tablespoons lemon juice
• 1/4 teaspoon pepper

Directions:

1. Bring two cups water to a boil in a pan. Add couscous and 1/4 tsp salt. Remove from heat, cover, and let stand 5 minute Fluff with a fork.
2. Heat 2 tsp butter in a large skillet over medium high heat.
3. add garlic and scallions; cook 30 sexonds.
4. add shrimp and stir about 3 min untill shrimp begin to turn pink.
5. stir in beans, parsley, lemon juice, remaining butter, remaining 1 tsp salt, and 1/4 tsp pepper.
6. cook 2-3 min until heated through.
7. serve with the couscous.