Shoyu Chicken with Couscous confetti

Chicken Ingredients:

4 skinless chicken thighs

4 skinless drumsticks

1/2 Cup low sodium soy sauce or Bragg's liquid aminos

1/4 Cup packed brown sugar or sucanat

3-4 cloves garlic minced

1T ginger minced

1/2 cup water

Olive oil, enough to coat the bottom of the pan


In medium bowl mix soy sauce, water and brown sugar, until dissolved.

On med/low heat sweat garlic and ginger in olive oil, (take care to not burn) add chicken and cook 5-8 minutes mins. turning once. Add sauce mixture to pan with chicken , cover and simmer on med/low for approx. 25-35 mins. Remove lid and simmer on medium until sauce is reduced by half. Make sure to turn chicken about half way through.

Couscous confetti Ingredients:

1 cup whole wheat couscous

1 1/4 cup chicken stock

1T olive oil

1/2 t basil

1/4 t oregano

1/4 t red pepper flakes

Fresh ground pepper to taste

1 carrot julienned or ribboned

1/2- 1 cup rough chopped kale, rubbed with olive oil and salted

1/4 cup rough chopped raw cashews

1/2 can drained and rinsed chick peas

1/4 cup chopped parsley

1/4 cup chopped green onion


In a medium pot bring chicken broth, olive oil, couscous and spices to a hard boil. Let boil

For about a minute. Cover and pull from heat. Leave covered and let stand for at least 5 minutes.

Fluff cous cous with a fork and transfer to a large bowl, add the carrots, kale, cashews, parsley, and onion.

Toss with a little more olive oil and salt and pepper to taste.

Prepared by Cynthia Tipton, member of the 2014 Covenant Health Knoxville Marathon Biggest Winner Weight Loss group.


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