Chile Shrimp with Butter Beans and Lemony Couscous

1. 1

   In a bowl, stir the couscous with 3/4 cup of boiling water.

2. 2

   Cover with a lid and steam for 5 minutes.

3. 3

   Fluff with a fork.

4. 4

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

5. 5

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

6. 6

   Add the butter to the skillet.

7. 7

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

8. 8

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

9. 9

   Serve topped with the shrimp.

* Per serving · 4 servings · Values may vary.

No additional tips available.