Mediterranean Chicken Couscous Bowl (Printable)
Tender spiced chicken with fluffy couscous, fresh vegetables, and 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 & 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
# How To Make It:
01 - Whisk together olive oil, minced garlic, cumin, smoked paprika, oregano, coriander, salt, pepper, and lemon juice in a bowl. Add chicken breasts and coat thoroughly. Refrigerate for at least 15 minutes or up to overnight for deeper flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. 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 until liquid is absorbed. 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, 1 tablespoon at a time, until smooth and drizzling consistency is achieved.
05 - Divide fluffy couscous among four bowls. Arrange baby spinach or arugula, sliced chicken strips, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta on top. Drizzle generously with lemon-tahini sauce and garnish with fresh parsley.
# Expert Suggestions:
01 -
- The marinade transforms ordinary chicken into something tender and fragrant with barely any effort
- You can prep most components ahead and assemble when you are ready to eat
- The sauce ties everything together with creamy tanginess that makes every bite satisfying
02 -
- The couscous absorbs liquid quickly, so fluff it immediately after the 5-minute steep or it becomes gummy
- Let the chicken rest before slicing to keep all those juices inside where they belong
- The tahini sauce will seize up at first but keep whisking and adding warm water until it smooths out
03 -
- Pound the chicken breasts to even thickness before marinating for the most uniform cooking
- Toast the couscous in a dry pan for 2 minutes before adding liquid for a nuttier flavor
- Double the sauce and keep it in the refrigerator for quick lunches all week long