Classic Mediterranean Chicken Couscous Bowl (Printable)
Tender spiced chicken, fluffy couscous, fresh vegetables, and zesty lemon-tahini drizzle come together in this vibrant Mediterranean bowl.
# 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
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 to 6 minutes per side until golden brown and cooked through. Transfer to a cutting board, 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 immediately, and remove from heat. Let stand covered for 5 minutes, then uncover and 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 continuously, until desired drizzling consistency is achieved.
05 - Divide fluffed couscous among four serving bowls. Arrange spinach or arugula on top, followed by sliced chicken, cherry tomatoes, cucumber, red onion, 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.
# Helpful Tips:
01 -
- The lemon-tahini sauce is absolutely worth keeping in your back pocket for everything else
- One bowl delivers protein, vegetables, and satisfying carbs without heavy cream or butter
02 -
- The couscous will keep absorbing liquid, so do not dress it until you are ready to eat
- Letting the chicken rest before slicing keeps all the juices inside instead of on your cutting board
03 -
- Grate the garlic for the sauce instead of mincing so it incorporates seamlessly
- Warm the tahini slightly before whisking if it has separated in the jar