Coconut oil shrimp and kale couscous with parmesan cheese
Coconut oil shrimp and kale couscous combines flavorful shrimp, nutritious kale, and fluffy couscous, enhanced by parmesan cheese. This dish is quick to prepare and offers a healthy, satisfying meal with rich, savory notes.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tbsp coconut oil1 cup kale
1 tbsp garlic
2 cups chicken broth
1 can canned tomatoes
1/3 cup olive oil
1 cup vinegar
1 tsp salt
1 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
1 cup couscous
12 oz shrimps
2 tbsp grated parmesan cheese
1 tsp dried basil
Coconut oil shrimp and kale couscous with parmesan cheese is a delightful and nutritious dish that brings together succulent shrimp, fresh kale, and fluffy couscous. The coconut oil adds a unique flavor, while the parmesan cheese gives a rich, savory note. This recipe is perfect for a quick, healthy, and satisfying meal.
Instructions:
- Start by chopping the kale into bite-sized pieces.
- Mince the garlic.
- Peel and devein the shrimp if they are not already prepared.
- In a medium-sized pot, bring the chicken broth to a boil.
- Once boiling, remove the pot from heat, add the couscous, and cover. Let it sit for about 5 minutes or until the liquid is absorbed.
- Fluff the couscous with a fork to separate the grains.
- In a large skillet, heat the coconut oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped kale to the skillet and sauté for 3-5 minutes until the kale is wilted and tender.
- In the same skillet, add the shrimp.
- Cook for 2-3 minutes on each side until they turn pink and are fully cooked.
- Add the canned tomatoes to the skillet with the shrimp and kale, stirring to combine.
- Add in the olive oil, vinegar, salt, black pepper, dried basil, and dried oregano.
- Let the mixture simmer for about 5 minutes to allow the flavors to meld together.
- Add the cooked couscous to the skillet, stirring well to combine all the ingredients evenly.
- Turn off the heat and sprinkle the grated parmesan cheese over the top, allowing it to melt slightly.
- Sprinkle the additional dried basil over the dish for extra flavor.
- Serve the Coconut Oil Shrimp and Kale Couscous warm.
- Enjoy your delicious and nutritious meal!
This Coconut Oil Shrimp and Kale Couscous with Parmesan Cheese recipe is a versatile and flavorful dish that can be enjoyed by the entire family. It's easy to prepare and packed with nutritious ingredients, making it a great option for a weeknight dinner. With these tips, you'll ensure a delicious and enjoyable cooking experience.
Coconut oil shrimp and kale couscous with parmesan cheese FAQ:
The shrimp should be cooked for about 2-3 minutes on each side until they turn pink and are fully cooked. This usually takes around 4-6 minutes total.
Yes, you can substitute coconut oil with other cooking oils like olive oil or avocado oil, but it may alter the flavor slightly. Coconut oil adds a distinct taste that complements the dish.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or microwave before serving.
You can substitute couscous with quinoa or rice to make the dish gluten-free. Adjust the cooking time according to the substitute used.
Couscous is done when the liquid is absorbed and it becomes fluffy. This usually takes about 5 minutes after removing it from heat and covering the pot.
Cooking Tips:
- Ensure the shrimp are properly cleaned and deveined before cooking.
- Use fresh kale and rinse it thoroughly to remove any dirt or grit.
- Toast the couscous lightly before adding the liquid to enhance its flavor.
- Adjust the amount of garlic according to your preference if you want a milder or more intense garlic flavor.
- Add the parmesan cheese right before serving to keep its texture and flavor intact.
- Feel free to add other vegetables, such as cherry tomatoes or bell peppers, to enhance the dish.
Nutrition Facts
4 ServingsCalories 290kcal
Protein 20g
Carbohydrates 36g
Fiber 4.15g
Sugar 2.06g
Fat 24g
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