Couscous beans and shrimp

Couscous with beans and shrimp is a dish that combines flavors of the sea and land in a harmonious blend of taste. Here is a recipe inspired by Mediterranean tradition with an Italian twist.

Ingredients

• 200 g of pre-cooked couscous
• 300 g of peeled and cleaned shrimp
• 200 g of precooked cannellini beans (canned or boiled)
• 1 clove of garlic
• 1 red chili pepper (optional)
• 400 ml of vegetable broth
• Chopped parsley to taste
• Juice of 1 lemon
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Begin by preparing the couscous following the instructions on the package. Generally, pre-cooked couscous needs to be hydrated with an equal amount of boiling vegetable broth. Cover and let rest for about 5 minutes, then fluff it with a fork.

2. In a large skillet, heat 2 tablespoons of extra virgin olive oil and add the whole garlic clove (which you will remove at the end) and the chili pepper to flavor the oil. Add the shrimp and sauté for a few minutes until they turn pink. Season with salt and pepper.

3. Add the already cooked and drained cannellini beans and let them flavor with the shrimp for a couple of minutes.

4. Remove the garlic clove and chili pepper, then pour the mixture of shrimp and beans over the couscous that has already been fluffed, adding the chopped parsley and lemon juice. Gently mix to blend the ingredients.

5. Finish with a drizzle of raw extra virgin olive oil, a final sprinkle of parsley, and serve the dish preferably warm or at room temperature.

Curiosity

Couscous is a very versatile dish that has its roots in North African cuisine but has also become popular in Mediterranean cooking, especially in Sicily where fish variants can be found. The touch of lemon and parsley is typically Italian and adds freshness to the dish.