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 organic kale
¼ cup water
1 large organic 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
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.
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.
3. Add the remaining 1 tablespoon of 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.
4. Serve the shrimp with the kale and couscous.