In the U.S., dry whole-wheat couscous has been partially cooked, making it a quick-cooking (5 minutes!) whole-grain weeknight dinner champ. And when you buy peeled shrimp, plus a bag of prechopped kale and bottled barbecue sauce, the savings in prep time helps to get this healthy dinner done in a jiff. Source: EatingWell Magazine, September 2019

Breana Killeen



  • 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.


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.

Nutrition Facts

414 calories; 16.9 g total fat; 4.6 g saturated fat; 196 mg cholesterol; 606 mg sodium. 566 mg potassium; 36.4 g carbohydrates; 5.4 g fiber; 7 g sugar; 32.2 g protein; 3438 IU vitamin a iu; 39 mg vitamin c; 46 mcg folate; 203 mg calcium; 2 mg iron; 61 mg magnesium;