A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp. Slideshow: Easy Weeknight Dinners
How to Make It
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.
Suggested Pairing
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Aggregate Rating value: 3
Review Count: 589
Worst Rating: 0
Best Rating: 5
Author Name: Loriltx
Review Body: This was tasty but a little on the dry and bland side. Will probably not make it again.
Review Rating: 3
Date Published: 2016-07-21
Author Name: VitaminMePlease
Review Body: I love Shrimp and will surely try your recipe sooner! Thank you for sharing..
Review Rating: 4
Date Published: 2016-08-03
Author Name: IchNaturally
Review Body: This is what I've looking for all this time! This kind of recipe! Love it, thank you!
Review Rating: 5
Date Published: 2016-07-22
Author Name: Inês Alves
Review Body: I just love it! Easy to do, just a fiew ingredients and so tasty!! Thanks for sharing! :)
Review Rating: 5
Date Published: 2017-05-21
