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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 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.
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