It starts with a bag of frozen, U.S. wild-caught shrimp, one of the most versatile ingredients you can have on hand. Your shrimp will probably come with tails on, which you should pull right off, for ease of eating.
You have only a few things to chop, and in a few minutes you create a pan sauce of butter, garlic and lemon juice that flavors the shrimp. We like adding ground turmeric for the sunny color and subtle flavor it brings, but you can leave it out. We like using no-salt-added beans here, because who needs the extra sodium? But if you have the regular kind, they will work fine. Just be sure to taste before adding more salt to the finished dish.
Pearled couscous, which are small beads of toasted wheat pasta (as opposed to the small-grain kind), goes into that happy jumble.
- 10 ounces plain pearled couscous (Israeli; see overview)
- 1 3⁄4 cups boiling water
- 2 cloves garlic
- 4 scallions
- 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
- 1⁄2 lemon
- 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.
Tested by Bonnie S. Benwick; email questions to email@example.com.
Click here for a printable version of the Dinner in Minutes Pantry list.
Did you make this recipe? Post a picture of your dish on Instagram and tag us using #eatvoraciously.
For a printer-friendly and version of this recipe, view it here.
Calories: 530; Total Fat: 11 g; Saturated Fat: 6 g; Cholesterol: 205 mg; Sodium: 450 mg; Carbohydrates: 72 g; Dietary Fiber: 4 g; Sugars: 0 g; Protein: 37 g.