Step 1
Cook couscous: Bring 1¼ cups water and ¼ teaspoon salt to a boil in a small pot. Once boiling, stir in toasted pearl couscous. Reduce heat to medium low. Simmer 11-14 minutes, or until couscous is al dente and water has absorbed.
Remove from heat. Drizzle with 1 tablespoon olive oil. Stir to coat. (You’ll finish the
couscous in Step 4.)
Step 2
Prep: Remove thick center stems from lacinato kale.* Roll leaves into a large “cigar” and slice across into ribbons, about ¼ inch wide. Roughly chop artichoke hearts.
Finely chop dates.
*To prep quickly, hold the stem end with one hand; pinch.
Step 3
Season and cook shrimp: Rinse shrimp. Pat dry with paper towels. Place in a medium bowl. Season with Italian-style spices and dill, salt and pepper. Drizzle with 1 tablespoon cooking oil. Stir to coat.
Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add
shrimp to hot pan. Cook 5-6 minutes, or until fully cooked, stirring occasionally. Remove from heat.
Step 4
Finish couscous: Add kale, artichokes, dates, and about half the sunflower seeds to pot with couscous.
Step 5
Plate your dish: Divide couscous between bowls. Top with shrimp. Drizzle with remaining basil and garlic pesto. Garnish with remaining sunflower seeds. Divide between plates and serve.
Enjoy!
