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Heat oven to 425 degrees F or an outdoor grill to medium-high. Tear off four 12" squares of foil and arrange on two baking sheets. In a small bowl, combine the couscous with ½ cup water.
Divide the kale among the pieces of foil. Top with the couscous, then the tomatoes, garlic and shrimp. Drizzle with the oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
Cover with another piece of foil and fold each edge up and over three times. Roast or grill (covered) for 15 minutes.
Transfer each packet to a plate. Using scissors or a knife, cut an “X” in the center and fold back the triangles.