Shrimp Packets with Kale Couscous

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

1 c. couscous

1 5-oz container kale

1 lb. cocktail tomatoes (Campari), quartered

2 large cloves garlic, thinly sliced

1 lb. peeled shrimp

2 tbsp. olive oil

Salt

Pepper

Wskazówki

Heat grill to medium-high.

In bowl, combine couscous with 1/2 cup water. Divide kale among four 12-inch squares foil. Top with couscous, then tomatoes and garlic. Arrange shrimp on top, drizzle with oil and season with 1/4 teaspoon 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 to serve.