Chile Shrimp with Butter Beans and Lemony Couscous

• 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

1. In a bowl, stir the couscous with 3/4 cup of boiling water.
2. Cover with a lid and steam for 5 minutes.
3. Fluff with a fork.
4. Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil.
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. Add the butter to the skillet.
7. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.
8. Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper.
9. Serve topped with the shrimp.

couscous, extravirgin olive oil, shrimp, red pepper, unsalted butter, butter beans, capers, lemon juice, parsley

Taken from www.foodandwine.com/recipes/chile-shrimp-butter-beans-and-lemony-couscous (may not work)