Classic Mediterranean Chicken Couscous Bowl (Printable)
Tender spiced chicken over fluffy couscous with fresh vegetables and creamy 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
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, garlic, cumin, smoked paprika, oregano, coriander, salt, pepper, and lemon juice. Coat chicken breasts thoroughly in the marinade. Refrigerate for at least 15 minutes or 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. Stir in couscous, cover immediately, and remove from heat. Let stand covered for 5 minutes until liquid is absorbed. Fluff with a fork.
04 - In a small bowl, whisk together tahini, yogurt, lemon juice, olive oil, grated garlic, salt, and pepper. Gradually add warm water while whisking until reaching desired drizzling consistency.
05 - Divide fluffed couscous among four bowls. Layer with spinach or arugula, 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.
# Expert Advice:
01 -
- The lemon-tahini sauce is the kind of versatile magic youll want to drizzle on everything from roasted vegetables to breakfast bowls
- Everything comes together in under an hour but tastes like you spent all day preparing something special
- Each bowl balances bright fresh vegetables with warm spiced chicken and fluffy grains in every single forkful
02 -
- The tahini sauce might look curdled at first but keep whisking and it will emulsify into the smoothest, creamiest texture
- Letting your chicken rest after cooking is non-negotiable because slicing it too early lets all those juices run onto your cutting board instead of staying in the meat
03 -
- Grate your garlic for the sauce instead of mincing it so it melts into the tahini without any harsh raw chunks
- Warm your cooked couscous slightly before assembling cold bowls, because the temperature contrast makes each bite more interesting