Chile Shrimps with Butter Beans and Lemony Couscous

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 4

Author: Giangi Townsend

Ingredients

2/3 cup couscous 2/3 cup couscous
3 tbsps olive oil 3 tablspoons olive oil
1 pound shrimps 1 pound shelled and deveined shrimps
0.5 teaspoon red bell pepper 1/2 teaspoon crushed red bell pepper
2 tbsps unsalted butter 2 tablespoons unsalted butter
15 ounces butter beans 1 - 15 ounces can drained and rinsed butter beans
2 tbsps capers 2 tablespoons rinsed capers
1 1/2 tbsp lemon juice 1 1/2 tablespoon + some lemon juice
1 tbsp parsley 1 tablespoon parsley chopped

Instructions

In a large heatproof bowl, stir the couscous with ¾ cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.
Meanwhile in a nonstick skillet heat 2 tablespoons of the oil. Add the shrimps and crushed red pepper and cook over medium high heat until golden, 3 minutes. Transfer to a plate.
Add the butter to the skillet, then the beans, capers and lemon juice and cook, stirring for 2 minutes.
Fold the beans mixture, parsley and remaining 1 tablespoon of olive oil in the couscous, season with salt and pepper to taste.
Serve topped with the shrimps, squeeze a drizzle of lemon juice over the entire dish.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.