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.

Breana Killeen
Source: EatingWell Magazine, September 2019


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 32.2g 64% DV; carbohydrates 36.4g 12% DV; dietary fiber 5.4g 21% DV; sugars 7.2g; fat 16.9g 26% DV; saturated fat 4.6g 23% DV; cholesterol 195.9mg 65% DV; vitamin a iu 3437.9IU 69% DV; vitamin c 38.8mg 65% DV; folate 46.2mcg 12% DV; calcium 202.6mg 20% DV; iron 2.3mg 13% DV; magnesium 60.6mg 22% DV; potassium 566.5mg 16% DV; sodium 606.3mg 24% DV; thiaminmg 4% DV.


Rating: 5 stars
Although I loved it I don t think this dish is for everyone. In particular the kale has a very strong flavor. But I m a lover of strong flavors so it worked well for me. I also enjoyed the flavors of the garlic Parmesan cheese and crushed red pepper. I would make this dish again but I d check with my guests to make sure they like kale before serving it to them. Read More