Lemony shrimp with white beans and couscous

I did not like this recipe. I am not a white bean fan but I decided to try this recipe anyway. This did not change my dislike for white beans.

Lemony shrimp with white beans and couscous
hands-on time: 20 minutes/total time: 20 minutes/ serves 4

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

1.)In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1.4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.

2.) meanwhile, heat 1 tablesppon for the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.

3.) Stir in the beans, parsley, lemon juicie, the remaining butter, 1 teaspoon salt, and 1/4 reaspoon pepper. Cook until heated, through, 2 to 3 minutes. Servie with the couscous.

Per serving: 510 calories; 12 g fat (6 g saturated fat); 195 mg cholestrol; 810 mg sodium; 36 g protein; 66 g carbohydrates; 6 g fiber.