Classic Mediterranean Chicken Couscous Bowl (Printable View)
Tender Mediterranean-spiced chicken over fluffy couscous with fresh vegetables and zesty lemon-tahini drizzle.
# What You’ll 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 & 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 & pepper to taste
26 - Warm water to thin
# Cooking Steps:
01 - Whisk together olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, ground coriander, salt, pepper, and lemon juice. Coat chicken breasts thoroughly and refrigerate for at least 15 minutes, up to overnight.
02 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
03 - Bring chicken broth or water to a boil. Stir in couscous, cover tightly, and remove from heat. Let stand for 5 minutes until liquid is absorbed. Fluff with a fork.
04 - Whisk tahini, yogurt, lemon juice, olive oil, grated garlic, salt, and pepper in small bowl. Add warm water 1 tablespoon at a time until smooth drizzling consistency is reached.
05 - Divide fluffy couscous among four bowls. Layer with spinach or arugula, sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle generously with sauce and sprinkle fresh parsley.
# Expert Tips:
01 -
- The lemon-tahini sauce pulls everything together into something that tastes restaurant-made but uses pantry staples
- You can prep all components ahead and assemble these bowls in minutes for easy weeknight dinners
02 -
- The tahini sauce will seize up at first when you add lemon juice but keep whisking and it will smooth out
- Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
03 -
- Pound your chicken breasts to even thickness before marinating for more uniform cooking
- Toasting the couscous in a dry pan for 2 minutes before adding liquid adds a wonderful nutty depth