Lemony Shrimp with White Bean and Couscous

1 10oz box couscous (1 1/2 cups)
Kosher salt and black pepper
3 Tbsp unsalted butter
2 cloves garlic, chopped
4 scallions, chopped
1 pound medium shrimp, peeled and deveined
1 15.5oz can cannellini beans, rinsed
1/2 cup fresh flat-leaf parsley
2 Tbsp fresh lemon juice
1/2 cup white wine

In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1/4 tsp salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving. (I cooked couscous using 1 part water and 1 part chicken broth).

Meanwhile, heat 1 Tbsp of butter in a large skillet over medium-high heat. Add the garlic and scallions and cook, stirring, until they begin to turn pink, about 3 minutes. (I added 1/4 cup white wine).

Stir in the beans, parsley, lemon juice, the remaining butter, 1 tsp salt, and 1 tsp pepper. Cook until heated through, 2 to 3 minutes. (I added another 1/4 cup white wine).

Serve with the couscous.

Recipe from Real Simple, Feb-09