Mediterranean Chicken Couscous Bowl (Printable)
Vibrant bowl with Mediterranean chicken, fluffy couscous, fresh vegetables, and creamy lemon-tahini drizzle.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon 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
19 - 1/2 cup baby spinach or arugula leaves
→ Sauce
20 - 2 tablespoons tahini
21 - 2 tablespoons plain yogurt or dairy-free yogurt
22 - 2 tablespoons lemon juice
23 - 1 tablespoon olive oil
24 - 1 small garlic clove, grated
25 - Salt and pepper to taste
26 - Warm water to thin
# Step-by-step:
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 or overnight for deeper flavor.
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 with a lid, and remove from heat. Let stand for 5 minutes until liquid is absorbed, then fluff with a fork.
04 - Whisk together tahini, yogurt, lemon juice, olive oil, grated garlic, salt, and pepper in a small bowl. Gradually add warm water while whisking until desired drizzling consistency is achieved.
05 - Divide fluffy couscous among four bowls. Arrange baby spinach or arugula leaves on top. Add sliced chicken, cherry tomatoes, diced cucumber, red onion slices, Kalamata olives, and crumbled feta cheese.
06 - Drizzle lemon-tahini sauce generously over each bowl. Garnish with fresh chopped parsley. Serve immediately while chicken is warm and vegetables are crisp.
# Expert Advice:
01 -
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- The lemon tahini sauce is the kind of thing youll want to put on everything else in your life
- Its infinitely adaptable based on whatever vegetables you have sitting around
02 -
- Dont skip letting the chicken rest before slicing or all those juices will end up on your cutting board instead of in your bowl
- The tahini sauce might seize up at first but keep whisking and adding warm water until it smooths out
- Couscous continues absorbing liquid, so fluff it right before serving to prevent clumping
03 -
- Pound your chicken breasts to even thickness before marinating for more uniform cooking
- Toast your couscous in a dry pan for 2 minutes before adding liquid for a nuttier flavor