– 1 cup low-sodium chicken broth – ¼ teaspoon poultry seasoning – ⅔ cup whole-wheat couscou – ⅓ cup grated Parmesan cheese – 1 tablespoon butter
– 3 tablespoons extra-virgin olive oil, divided – 8 cups chopped kale – ¼ cup water – 1 large clove garlic, smashed
– ¼ teaspoon crushed red pepper – ¼ teaspoon salt – 1 pound peeled and deveined raw shrimp (26-30 per pound) – ¼ cup barbecue sauce (see Tip)
In a medium saucepan, combine the broth and chicken seasoning over medium-high heat. Bring to the boil. Add couscous. Remove from heat, cover, and set aside for 5 minutes.
Meanwhile, in a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook, stirring, until kale is brilliant green, about 1 to 2 minutes.
Cook, covered, until the kale is soft, about 3 minutes. Turn heat down to medium-low. Create a well in the center of the kale and add 1 tablespoon oil, garlic
crushed red pepper; simmer for 15 seconds, then stir in the garlic oil and season with salt. To keep warm, transfer to a bowl and cover.
Add the shrimp and the remaining 1 tablespoon oil to the pan. Cook, stirring, for about 2 minutes, or until the shrimp are pink and curled. Remove from heat and add barbecue sauce.
Tip: The barbecue sauce aisle has expanded to include every flavor you might think, such as sweet mustard and Dr. Pepper, but a basic or "original" kind pairs best with the Parmesan couscous.
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