Lemony Shrimp with White Beans and Couscous

Ingredients

• 15.5 ounce .5 can cannellini beans rinsed canned
• 10 ounce couscous ()
• 0.5 cup flat-leaf parsley fresh
• 2  garlic cloves chopped
• 1.3 teaspoons kosher salt divided
• 2 tablespoons juice of lemon fresh
• 0.3 teaspoon pepper 
• 4  scallions chopped
• 1 pound shrimp deveined peeled
• 4 teaspoons butter unsalted divided

Equipment

• frying pan

Directions

1. Bring 2 cups water to a boil in a pan.
2. Add couscous and 1/4 teaspoon salt.
3. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
4. Heat 2 teaspoons butter in a large skillet over medium-high heat.
5. Add garlic and scallions; cook 30 seconds.
6. Add shrimp, and cook, stirring, 3 minutes or until they begin to turn pink.
7. Stir in beans, parsley, lemon juice, remaining butter, remaining 1 teaspoon salt, and 1/4 teaspoon pepper. Cook 23 minutes or until heated through.
8. Serve with the couscous.