Couscous Cannellini Beans & Lemony Prawns

Soak the Cannellini beans for 12 hours in cold water, then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Once cooked, drain and set the beans aside. Then, place the couscous in a bowl, preferably in terracotta, add a drizzle of EVO and mix well. Then, in pan, heat 1 ½ cups of salted water or vegetable broth. As soon as the water/broth is boiling, pour it into the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes toss with a fork and set aside. Meanwhile, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add in the garlic and scallions and brown them for ab. 30 seconds. Then, also add the prawns and, while stirring, cook until they begin turning pink, ab. 3 minutes. At this point, stir in the beans, parsley, lemon juice, the remaining butter, 1 teaspoon of salt and ¼ teaspoon of black pepper. Cook until heated through, ab. 2 to 3 minutes. Serve with the couscous on the side.