LEMONY SHRIMP WITH WHITE BEANS AND COUSCOUS
10 oz (284 g) plain pearled couscous (Israeli)
1 3⁄4 cups (430 mL) boiling water
2 cloves garlic
4 scallions
1 lb (454 g) medium peeled and deveined shrimp, defrosted
One 14.5-oz (412-mL) can no-salt-added cannellini beans
4 to 6 stems parsley (curly or flat-leaf )
3 tbsp (45 mL) unsalted butter 1/2 lemon
1 tsp (5 mL) kosher salt, or more as needed
1 tsp (5 mL) ground turmeric (optional)
Freshly ground black pepper
1. 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.
2. Chop the garlic and the white and green parts of the scallions.
3. 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).
4. Melt 1 tbsp (15 mL) 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.
5. Add the beans and parsley, then squeeze in 2 tbsp (30 mL) of juice from the lemon half. Add the remaining 2 tbsp (30 mL) 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.
6. Uncover and fluff the couscous, then stir it into the pan until the sauce is evenly distributed. Taste, and add more salt, as needed.
7. Serve warm.