Mediterranean Chicken Couscous Bowl (Printable)
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 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 omit for dairy-free
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
# How to Make It:
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.
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 to an internal temperature of 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, 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 prepared couscous evenly among four bowls. Arrange baby spinach or arugula, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top of each bowl.
06 - Drizzle lemon-tahini sauce generously over each bowl. Garnish with fresh chopped parsley. Serve immediately while chicken is warm.
# Expert Hacks:
01 -
- Everything happens in one pan with minimal cleanup time
- The lemon-tahini sauce transforms simple ingredients into something restaurant-worthy
02 -
- The couscous absorbs liquid quickly so assemble bowls right before serving
- Let chicken rest before slicing or the juices will escape
03 -
- Double the sauce recipe because you will want it on everything
- Toast the couscous in olive oil for 2 minutes before adding liquid for nutty flavor