Lemony Shrimp With White Beans and Couscous
10 ounces plain pearled couscous (aka Israeli couscous; see note)
1¾ cups boiling water
2 cloves garlic
1 pound medium peeled and deveined shrimp, defrosted
One 14.5-ounce can no-salt-added cannellini beans
4 to 6 stems parsley (curly or flat-leaf)
3 tablespoons unsalted butter
1 teaspoon kosher 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 scallions.
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.
Note: Pearled couscous are small beads of toasted wheat pasta (as opposed to the small-grain kind).
Nutrition: Calories: 530; Total Fat: 11 g; Saturated Fat: 6 g; Cholesterol: 205 mg; Sodium: 450 mg; Total Carbohydrates: 72 g; Dietary Fiber: 4 g; Protein: 37 g.