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Wellness / August 21, 2016

Recipe: Campfire couscous, chicken, and kale

Written by: Morris Brossette

Great camp food is quick, healthy, and delicious. But most of the time, our campfire dinners only meet two out of those three qualifications.

This recipe hits all three, and with ingredients that won’t break the bank.

Ingredients (serves 4-6):

● 2 cups couscous
● 3 cups water or low sodium chicken broth
● 2lbs boneless skinless chicken breasts, cubed*
● 1 bunch dinosaur kale, chopped
● 10-15 cherry tomatoes, halved
● 4-6 garlic cloves, minced
● 1 bunch chives, chopped
● ¼ cup fresh oregano, chopped
● 2 tbsp ghee butter or EPIC brand duck fat, divided
● dash of cayenne pepper
● sea salt, to taste


● Bring water/broth to a boil. Add couscous, cover, and let sit away from heat for 5 minutes.

● Fluff the couscous with a fork. Once all of the liquid has absorbed and add half of the kale, half of the chives, 1 tbsp ghee/duck fat, and salt to taste.  Stir well to combine and set aside.

● Sauté chicken in a skillet over campfire coals with 1 tbsp of ghee butter or duck fat.  Season with cayenne and salt.

● Once chicken is almost cooked, add chopped garlic, half of the chives, and half of the kale. Stir well to combine.

● Combine couscous mixture and chicken and then add cherry tomatoes. Toss well to combine and let sit for a few minutes prior to serving.

about the author

Morris Brossette

Morris “Mo” Brossette grew up running, hiking, biking, and basically living everyday in the woods. Each day was a new adventure of building forts, exploring new areas, and even as a child, creating obstacle courses and other physical challenges to build strength and fitness.

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