BBQ Shrimp With Garlicky Kale and Parmesan-Herb Couscous
Serves 4Active Time: 20 minutes
- 1 cup low-sodium chicken broth
- 1/4 teaspoon poultry seasoning
- 2/3 cup whole-wheat couscous
- 1/3 cup grated Parmesan cheese
- 1 tablespoon butter
- 3 tablespoons extra-virgin olive oil, divided
- 8 cups chopped kale
- 1/4 cup water
- 1 large clove garlic, smashed
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 pound peeled and deveined raw shrimp (26–30 per pound)
- 1/4 cup barbecue sauce
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add kale and cook, stirring, until bright green, 1 to 2 minutes. Add water, cover, and cook, stirring occasionally, until the kale is tender, about 3 minutes. Reduce heat to medium-low. Make a well in the center of the kale and add 1 tablespoon oil, the garlic, and crushed red pepper; cook, undisturbed, for 15 seconds, then stir the garlic oil into the kale and season with salt. Transfer to a bowl and cover to keep warm.
3. Add the remaining 1 tablespoon oil and shrimp to the pan. Cook, stirring, until the shrimp are pink and curled, about 2 minutes. Remove from heat and stir in barbecue sauce. Serve the shrimp with the kale and couscous.
Tasty tip: A classic or “original” variety of barbecue sauce pairs best with the Parmesan couscous. Look for one that doesn’t list an added sweetener as the first ingredient.
Recipe nutrition per serving: 414 Calories, Total Fat: 17 g, Saturated Fat: 5 g, Cholesterol: 196 mg, Carbohydrates: 36 g, Fiber: 5 g, Total Sugars: 7 g, Added Sugars: 6 g, Protein: 32 g, Sodium: 606 mg, Potassium: 567 mg, Iron: 2 mg, Folate: 46 mcg, Calcium: 203 mg, Vitamin A: 3438 IU, Vitamin C: 39 mg.
