Lemon Shrimp with White Beans and Couscous

It seems like I haven't cooked a good meal in weeks, but yesterday I unpacked my pots and pans and most of my dishes.  The first thing I did was run to the nearest fish monger for some shrimp.  We've lived so far from the ocean for several years now so we didn't always get the freshest seafood. In fact the words, "what the F---is that smell?" was a frequent phrase whenever I did feel brave enough to buy the sad looking crustaceans at the grocery store. Not this time. In fact I shoved my face in the bag to try and get a whiff. You know it's fresh when it doesn't smell!

This dish is easy and very, very delicious.  I would be pleased to serve this to guests. Although for guests I'd use the full amount of butter, for us I used half. If you don't like couscous, you could use rice or even pasta.

1 Box plain couscous
dash of salt & pepper to taste
3 tablespoon unsalted butter, divided
2 cloves garlic, chopped
4 scallions, chopped
1 lbs raw medium shrimp, peeled & de-veined
1 can cannellini or white beans, rinsed
1/2 cup fresh parsley, chopped
2 tablespoons fresh squeezed lemon juice

1. Prepare couscous per instructions on box.
2. heat 1 tblsp butter in a large saute pan over medium-high heat.
2. Add garlic and scallions, cook until garlic becomes golden
3. Add shrimp and cook until pink on all sides.
4. Stir in beans, parsley, lemon juice, remaining butter, salt and pepper. Cook until heated through.

Serve with couscous and a salad.