Lemony Shrimp with White Beans & Couscous

lemony shrimp

“I love this recipe! It’s a go-to staple in my house. Add the lemon zest to give it an extra boost of that bright lemon flavor.”

–Leanne Langlois, MA

Print Recipe


  • 1 1/2 cups couscous
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 4 scallions, chopped
  • 1 pound medium shrimp, peeled and deveined
  • 16 ounces cannellini beans, rinsed
  • tablespoon fresh lemon juice
  • 1/2 cup fresh flat-leaf parsley
  • salt and pepper


  1. In a saucepan, bring 2 cups of water to a boil.
  2. Stir in the couscous and 1/4 teaspoon of salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
  3. While the couscous cooks, heat 1 tablespoon of the butter in a large skillet over medium-high heat.
  4. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook until they begin to turn pink, about 3 minutes.
  5. Stir in the beans, parsley, lemon juice, remaining 2 tablespoons of butter, 1 teaspoon of salt, and 1/4 teaspoon of pepper.
  6. Cook until heated through, 2-3 minutes. Serve with the couscous.