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Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cuplow-sodium chicken broth¼teaspoonpoultry seasoning⅔cupwhole-wheat couscous⅓cupgrated Parmesan cheese1tablespoonbutter3tablespoonsextra-virgin olive oil, divided8cupschopped kale¼cupwater1large clovegarlic, smashed¼teaspooncrushed red pepper¼teaspoonsalt1poundpeeled and deveined raw shrimp (26-30 per pound)¼cupbarbecue sauce (see Tip)
Cook Mode(Keep screen awake)
Ingredients
1cuplow-sodium chicken broth
¼teaspoonpoultry seasoning
⅔cupwhole-wheat couscous
⅓cupgrated Parmesan cheese
1tablespoonbutter
3tablespoonsextra-virgin olive oil, divided
8cupschopped kale
¼cupwater
1large clovegarlic, smashed
¼teaspooncrushed red pepper
¼teaspoonsalt
1poundpeeled and deveined raw shrimp (26-30 per pound)
¼cupbarbecue sauce (see Tip)
DirectionsCombine broth and poultry seasoning in a medium saucepan over medium-high heat. Bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork, then stir in Parmesan and butter. Cover to keep warm.Meanwhile, heat 1 tablespoon oil in 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, 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.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.TipsTip: The barbecue sauce aisle has expanded to include any flavor you can imagine–like sweet mustard and even Dr. Pepper–but a classic or “original” variety pairs best with the Parmesan couscous. Look for one that doesn’t list an added sweetener as the first ingredient.Originally appeared: EatingWell Magazine, September 2019
Directions
Combine broth and poultry seasoning in a medium saucepan over medium-high heat. Bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork, then stir in Parmesan and butter. Cover to keep warm.Meanwhile, heat 1 tablespoon oil in 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, 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.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.TipsTip: The barbecue sauce aisle has expanded to include any flavor you can imagine–like sweet mustard and even Dr. Pepper–but a classic or “original” variety pairs best with the Parmesan couscous. Look for one that doesn’t list an added sweetener as the first ingredient.
Combine broth and poultry seasoning in a medium saucepan over medium-high heat. Bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork, then stir in Parmesan and butter. Cover to keep warm.
Meanwhile, heat 1 tablespoon oil in 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, 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.
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.
Tips
Tip: The barbecue sauce aisle has expanded to include any flavor you can imagine–like sweet mustard and even Dr. Pepper–but a classic or “original” variety pairs best with the Parmesan couscous. Look for one that doesn’t list an added sweetener as the first ingredient.
Originally appeared: EatingWell Magazine, September 2019
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Nutrition Facts(per serving)414Calories17gFat36gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
