Mediterranean Chicken Couscous Bowl (Printable)
A wholesome bowl featuring Mediterranean-spiced chicken, fluffy couscous, 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
# How-To 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, or up to overnight for deeper flavor penetration.
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. Stir in couscous, cover immediately, 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, whisking constantly, until sauce reaches a smooth drizzling consistency.
05 - Divide fluffy couscous among four bowls. Arrange spinach or arugula as a base, then top with sliced grilled chicken, cherry tomatoes, diced cucumber, red onion slices, Kalamata olives, and crumbled feta cheese.
06 - Drizzle generously with the lemon-tahini sauce and sprinkle 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 afternoon cooking
- The lemon-tahini sauce is the kind of thing you'll want to put on everything afterward
- It's endlessly adaptable and perfect for using up whatever fresh vegetables you have on hand
02 -
- The chicken will continue cooking slightly as it rests, so remove it from the heat when it reaches 160°F internally
- Couscous absorbs liquid quickly, so don't overcook it or it will become gummy rather than fluffy
- The tahini sauce will thicken as it sits, so thin it again with warm water just before serving
03 -
- Pound the chicken to even thickness before marinating for more uniform cooking
- Let the chicken come to room temperature for 20 minutes before cooking for better searing