Mediterranean Chicken Couscous Bowl (Printable)
Tender spiced chicken, fluffy couscous, and fresh vegetables with zesty lemon-tahini drizzle.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts
→ Marinade
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1 tsp dried oregano
07 - 1/2 tsp ground coriander
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Juice of 1 lemon
→ Grains
11 - 1 1/4 cups couscous
12 - 1 1/2 cups chicken broth or water
→ Vegetables & Garnishes
13 - 1 cup cherry tomatoes, halved
14 - 1 cup cucumber, diced
15 - 1/2 red onion, thinly sliced
16 - 1/2 cup Kalamata olives, pitted and halved
17 - 1/4 cup fresh parsley, chopped
18 - 1/4 cup feta cheese, crumbled (omit for dairy-free)
19 - 1/2 cup baby spinach or arugula leaves
→ Sauce
20 - 2 tbsp tahini
21 - 2 tbsp plain yogurt or dairy-free yogurt
22 - 2 tbsp lemon juice
23 - 1 tbsp olive oil
24 - 1 small garlic clove, grated
25 - Salt and pepper to taste
26 - Warm water to thin
# Steps:
01 - Whisk together olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, ground coriander, salt, black pepper, and lemon juice in a bowl. Add chicken breasts and coat thoroughly. Refrigerate for at least 15 minutes, up to overnight for deeper flavor development.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 5 to 6 minutes per side until golden brown and cooked through. Remove from heat and let rest for 5 minutes, then slice into strips.
03 - Bring chicken broth or water to a boil in a saucepan. Stir in couscous, cover tightly, and remove from heat. Let stand for 5 minutes, then uncover and fluff with a fork.
04 - In a small bowl, whisk together tahini, yogurt, lemon juice, olive oil, grated garlic, salt, and pepper. Gradually add warm water while whisking until achieving a smooth, drizzling consistency.
05 - Divide prepared couscous among four bowls. Arrange a bed of spinach or arugula on top. Add sliced chicken strips, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese if using.
06 - Drizzle each bowl generously with the lemon-tahini sauce. Garnish with fresh chopped parsley. Serve immediately while chicken and couscous are warm.
# Expert Advice:
01 -
- The marinade comes together in minutes but makes the chicken taste like it has been slow cooking for hours
- You get that satisfying restaurant quality bowl without spending a fortune on takeout
- The leftovers pack beautifully for lunch the next day, if they even last that long
02 -
- The sauce will look thick and clumpy at first but keep whisking and adding warm water, it will magically come together into a smooth drizzle
- Couscous absorbs liquid quickly so stir the sauce right before serving and do not dress the whole bowl too far in advance
03 -
- Pound the chicken breasts to even thickness before marinating so they cook at the same rate
- Let the chicken rest for at least 5 minutes after cooking to keep all those juices inside