Mediterranean Chicken Couscous Bowl (Printable)
Tender 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 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
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
# Steps:
01 - Whisk together olive oil, minced garlic, cumin, paprika, oregano, coriander, salt, pepper, and lemon juice. Coat chicken breasts thoroughly and refrigerate for at least 15 minutes, or overnight for enhanced flavor.
02 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 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 boil. Stir in couscous, cover immediately, and remove from heat. Let stand covered for 5 minutes until liquid is absorbed. Fluff gently with fork.
04 - Whisk together tahini, yogurt, lemon juice, olive oil, grated garlic, salt, and pepper. Gradually add warm water, 1 tablespoon at a time, until smooth and drizzle-consistency is achieved.
05 - Divide fluffy couscous among four bowls. Arrange bed of spinach or arugula on top. Add sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta.
06 - Drizzle lemon-tahini sauce generously over each bowl. Sprinkle with fresh chopped parsley. Serve immediately while chicken is warm and vegetables are crisp.
# Expert Advice:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The sauce is the kind of magic youll want to put on everything
- Perfect for feeding a crowd or meal prepping for the week ahead
02 -
- Overcooked couscous becomes mushy, so fluff it as soon as the 5 minutes are up
- The tahini sauce will thicken as it sits, so add more water right before serving if needed
- Letting the chicken rest before slicing keeps all those juices inside where they belong
03 -
- Double the sauce and keep it in the fridge for salads and grain bowls all week
- If the tahini sauce seems bitter at first, keep whisking and it will turn creamy and smooth