6 large basil leaves
¼ cup lemon juice
3 Tbsp extra-virgin olive oil, divided
2 clove garlic
2 anchovy fillets (optional)
1 Tbsp capers, rinsed
¼ tsp salt
½ tsp freshly ground pepper
1 lb peeled and deveined raw shrimp (21-25 per pound; see Tips)
1 cup plus 1 tablespoon water, divided
⅔ cup whole-wheat couscous
15 oz white beans, rinsed
1. Place parsley, basil, lemon juice, 2 tablespoons oil, garlic, anchovies (if using), capers, salt and pepper in a blender or food processor. Blend until smooth, scraping down the sides as needed.
2. Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add shrimp and cook, stirring occasionally, until the shrimp are pink and firm, about 4 minutes; transfer to a plate with a slotted spoon (leave any liquid in the pan). Return the pan to the heat, add 1 cup water and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
3. Fluff the couscous with a fork; stir in beans and half the dressing. Stir 1 tablespoon water into the remaining dressing. Serve the shrimp over the couscous, drizzled with the remaining dressing.
Tips: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
To peel, grasp the legs and hold onto the tail while you twist off the shell. To devein, use a paring knife to make a slit along the length of the shrimp. Remove the dark digestive tract (or “vein”) with the knife tip.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 365 20%
- Calories from fat 117 48%
- Total Fat 13gm 24%
- Sodium 569mg 40%
- Total Carbohydrates 43gm
- Fiber 10gm
- Protein 26gm
- Cholesterol 143mg 14%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.