whole-grain weeknight dinner champ.
Bring to a boil.
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.
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.
Look for one that doesn’t list an added sweetener as the first ingredient.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
