Tuesday, March 3, 2009
Lemony Shrimp with White Beans and Couscous
Last night I came home from work tired and hungry. And, I forgot to put food out. I had just seen a recipe for the Lemony Shrimp and White Beans with Couscous in last month's Real Simple and decided to give it a try.
This was great. It used pantry ingredients — canned beans and whole wheat couscous. It also used up the rest of my frozen shrimp, a quick thawing and quick cooking protein I keep on hand for weeknight meals. It also used green onions, parsley and lemon — all of which I had.
Best yet, the entire meal came together in less than 15 minutes, and that's including the roasted asparagus on the side.
The only complaint I had was that it wasn't all that filling. I ended up eating the entire bunch of asparagus. Honestly, though, I probably could have eaten the whole bunch of asparagus whether I was truly hungry or not. I absolutely love roasted asparagus. Scratch that. I love all roasted veggies.
And there's worse things to eat an entire pan of, right? At least it wasn't a pan of brownies.