Lemony Shrimp with White Beans and Couscous

In a saucepan, bring 2 cups of water to a boil. Add the couscous and 1/4 teaspoon salt. Cover and remove from heat for 5 minutes; whisk with a fork before serving. Meanwhile, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the garlic and green onion and cook for 30 seconds. Add the prawns and cook, stirring occasionally, until they start to turn pink, about 3 minutes. Add the beans, parsley, lemon juice, remaining butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until they are warmed through, 2-3 minutes. Serve with couscous.