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Lemony Shrimp With White Beans and Couscous
- 1 10-ounce box couscous (1 1/2 cups)
- 3 tablespoons kosher salt and black pepper
- 2 unsalted butter
- 4 cloves garlic, chopped
- 1 pound scallions, chopped
- 1 15.5-ounce medium shrimp, peeled and deveined
- 1/2 cup can cannellini beans, rinsed
- 2 tablespoons fresh flat-leaf parsley
Directions:View on Real Simple
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