4 Servings 20 min Cook
1 Tbsp Coconut Oil
1 Cup, chopped Kale
1 Tbsp Garlic
2 Cup Chicken Broth
1 Can Tomatoes
1/3 Cup Olive Oil
1 Cup Balsamic Vinegar
1 Tsp Salt
1 Tsp Pepper
1 Tsp, ground Basil
1 Tsp, ground Oregano
1 Cup, dry, yields Couscous
12 Oz Shrimp
2 Tbsp Parmesan Cheese
1 Tbsp, leaves Basil
Heat the coconut oil over a low heat until melted.
Add the kale and garlic and salute until the kale becomes soft.
Add the broth, tomatoes, olive oil, balsamic, salt, pepper, basil, oregano, couscous, and shrimp.
Bring the mixture to a boil and then turn the heat down.
Simmer for 20 minutes stirring often and the mixture has thickened and the couscous is soft.
Garnish with the parmesan and basil.
Serve in bowls at once.
