in the butter for 5 minutes.
add the shrimp mixture and salt to the couscous and toss to combine. pack warm in a heated lunch tote.
instead of shrimp, use any kind of cooked or raw meat or fish, cut into tiny pieces. instead of corn use frozen peas.
this will keep in the refrigerator for 3 days.
you can carry your instant couscous with shrimp and corn in a heated lunch tote. 