• 2/3 cup couscous
• 3 tablespoons extra-virgin olive oil
• 1 pound shelled and deveined medium shrimp
• 1/2 teaspoon crushed red pepper
• 2 tablespoons unsalted butter
• One 15-ounce can butter beans, rinsed and drained
• 2 tablespoons capers
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley

In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes.

Fluff with a fork.

Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil.

Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate.

Add the butter to the skillet.

Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.

Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper.

Serve topped with the shrimp.

by Pak101.com (few years ago!) / 944 views