Lemony Shrimp with White Beans and Couscous

For a dinner that looks fancy is super yummy, and cooks in just 20 minutes, try this one. I made this the other night and the kids even liked it. The garlic, butter and lemon combination makes this dish come together over the couscous. If you've never tried couscous my kids love it. Couscous is is a Berber dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimetre in diameter before cooking.

Source: Real Simple February 2009

Lemony Shrimp with White Beans and Couscous

1 (10 oz) box couscous (rice aisle I prefer the Near East brand)

kosher salt and black pepper

2 T. unsalted butter

2 cloves of garlic,chopped

4 scallions, chopped

1 lb. shrimp, peeled and deviened

1 15.5 oz can cannellini beans, rinsed

1/2 c fresh flat leaf parsley ( I used cilantro and it worked wonderfully)

2 T. fresh lemon juice

In a saucepan, bring 2 c. water to a boil. Stir in couscous and 1/4 tsp salt. Take off of the heat and let it stand for 5 minutes. Fluff with a fork before serving.

Heat 1 T. butter in a large skillet over medium-high heat. Add the scallions and garlic and cook for 30 seconds. Add the shrimp and cook, stirring until they begin to turn pink, about 3 minutes.

Stir in rinsed beans, parsley, lemon juice and 1 T butter and 1/4 tsp. pepper. Cook until heated through 2-3 minutes. Serve over couscous.