Shrimp, Kale & Orange Salad with Feta
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Shrimp, Kale & Orange Salad with Feta

Shrimp, Kale & Orange Salad with Feta

plus Couscous, Red Wine Vinaigrette & Garlicky Panko

As far as hearty salads go, this one reigns supreme! You’ll sautée shredded Brussels sprouts with shallot and garlic, then toss with kale, nutty pearl couscous, and juicy fresh orange in a tangy homemade red wine vinaigrette. A sprinkle each of briny crumbled feta and garlicky breadcrumbs top off these bright, nourishing bowls.

Allergens:
Wheat
Milk
Shellfish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time15 minutes
DifficultyMedium

Ingredients

serving amount

1 teaspoon

Dried Thyme

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

8 ounce

Brussels Sprouts

1 unit

Shallot

2 clove

Garlic

1 unit

Orange

4 ounce

Kale

¼ cup

Panko Breadcrumbs

(Contains Wheat)

5 teaspoon

Red Wine Vinegar

½ cup

Feta Cheese

(Contains Milk)

10 ounce

Shrimp

(Contains Shellfish)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains Milk)

Olive Oil

Sugar

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Nutrition Values

/ per serving
Calories860 kcal
Fat49 g
Saturated Fat13 g
Carbohydrate70 g
Sugar18 g
Dietary Fiber11 g
Protein36 g
Cholesterol255 mg
Sodium1370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Large Pan
Large Bowl
Small Bowl
Whisk

Instructions

Cook Couscous
1

• Heat a drizzle of oil in a small pot over high heat. Add half the thyme (you’ll use the rest later); cook, stirring frequently, until fragrant, 30-60 seconds. Stir in couscous, stock concentrate, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) and let sit, uncovered, until slightly cooled.

Start Prep
2

• While couscous cooks, wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Peel orange, removing as much white pith as possible. Discard peel. Dice orange into 1⁄2-inch pieces.

Open package of chicken* and drain off any excess liquid or rinse shrimp* under cold water, then pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or shrimp and season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Brussels Sprouts
3

• Heat a drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are bright green and softened, 4-6 minutes. • Stir in half the garlic and cook, stirring, until fragrant, 1 minute more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.

Use pan used for chicken or shrimp here.

Finish Prep & Start Salad
4

• While Brussels sprouts cook, remove and discard any large stems from kale; chop into bite-size pieces. • In a large bowl, combine kale and a drizzle of olive oil (large drizzle for 4 servings). Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. • Add Brussels sprouts and toss to combine.

Toast Breadcrumbs
5

• Heat a drizzle of oil in pan used for Brussels sprouts over medium-high heat. Add panko, remaining garlic, and remaining thyme. • Cook, stirring occasionally, until panko is golden and garlic is fragrant, 2-3 minutes. Transfer to a plate.

Make Dressing & Finish Salad
6

• In a small bowl, whisk together vinegar, 3 TBSP olive oil, and 1⁄4 tsp sugar (6 TBSP olive oil and 1⁄2 tsp sugar for 4 servings); taste and season with salt and pepper. • Add orange and couscous to bowl with veggies. Toss with as much dressing as you like.

Add chicken or shrimp to salad along with orange and couscous.

Serve
7

• Divide salad between shallow bowls. Top with feta and garlicky panko and serve.

Shellfish is fully cooked when internal temperature reaches 145°.

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