Ingredients
Ingredient Checklist
1 cup low-sodium chicken broth
¼ teaspoon poultry seasoning
⅔ cup whole-wheat couscous
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 TipDirections
Step 1
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.
Step 2
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.
Step 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. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
