Shrimp Packets with Kale Couscous
Ingredients
- 1 cup couscous
- 1 (5-oz) pkg baby kale
- 1 lb cocktail tomatoes (Campari), quartered
- 2 large cloves garlic, thinly sliced
- 20 large peeled and deveined shrimp (about 1 lb)
- 2 Tbsp olive oil
- Kosher salt
- Black pepper
Instructions
- Heat grill on medium-high. In bowl, combine couscous with ½ cup water.
- Divide kale among four 12" squares foil. Top with couscous, then tomatoes and garlic. Arrange shrimp on top, drizzle with oil and season with ¼ tsp each salt and pepper.
- Cover each with another square of foil and fold each edge up and over three times. Transfer to two rimmed baking sheets and grill, covered, 15 minutes. Using scissors or a knife, cut an “X” in center and fold back triangles.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
335
|
335
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 41 | 41 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 795 | 795 |
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