Shrimp and Garlicky Tomatoes with Kale Couscous


  • 1 cup couscous
  • 1 (5 ounce) package baby kale
  • 1 pound small cocktail or Campari tomatoes (quartered)
  • 2 large cloves garlic (thinly sliced)
  • 20 large shrimp (peeled and deveined)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


Heat oven to 425° F or an outdoor grill to medium-high. Tear off four 12 inch squares of foil and arrange on two baking sheets. In a small bowl, combine the couscous with ½ cup water.

Divide the kale among the pieces of foil. Top with the couscous, then the tomatoes, garlic and shrimp. Drizzle with the oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Cover with another piece of foil and fold each edge up and over three times. Roast or grill (covered) for 15 minutes.

Transfer each packet to a plate. Using scissors or a knife, cut an “X” in the center and fold back the triangles.

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