This dish is one of those that my dear husband could fix by himself. We usually cook together. One day he surprised me with this recipe that he saw in one of my magazines. The very night he made it, I was so impressed and he was so proud of himself. It is so nice to come home with dinner already on the table.
The different textures and flavors in this dish are very pleasing. It is so flavorful but yet so light.
It is so simple, and quick to put together but yet so good!!!! This dish could be done in under 30 minutes. Give it a try.
For a vegetarian version, leave out the shrimp.
2/3 c couscous
3/4 c boiling seafood or vegetable broth (substitute – boiling water)
3 tbsps extra virgin olive oil, divided
1 lb. shelled and deveined medium shrimp
1/2 tsp crushed red pepper
2 tbsps unsalted butter
1 15-ounce can butter beans, rinsed and drained
2 tbsps capers
1 1/2 tbsp fresh lemon juice
1 tbsps chopped parsley
Preparing the Couscous
In a pot with lid, stir the couscous with the boiling liquid. Cover with a lid and steam for 5 minutes. Fluff with a fork.
Cooking the Shrimp
Heat 2 tbsp of the olive oil in a non-stick pan.
Make sure that your heat is on medium high. Add the shrimps and and crushed red pepper and cook until golden, around 3-4 minutes. Transfer shrimps to a plate.
Add butter to the pan. Add the beans, capers and lemon juice and cook for 2 minutes.
Add the bean mixture, chopped parsley and the remaining olive oil to the couscous and mix. Season with salt and pepper.
Top with shrimps and serve.
*Adapted from Food & Wine Magazine February 2013