Mediterranean Chicken Couscous Bowl (Printable)
Tender 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 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 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 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 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 development.
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 cooked through (internal temperature reaches 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, 1 tablespoon at a time, whisking until smooth and drizzling consistency is achieved.
05 - Divide fluffy couscous among four bowls. Arrange spinach or arugula, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top in sections. Drizzle generously with lemon-tahini sauce and sprinkle with fresh parsley. Serve immediately while warm.
# Expert Suggestions:
01 -
- Everything cooks in under 30 minutes but tastes like you spent all day crafting layers of flavor
- The lemon-tahini sauce is one of those magical additions that makes everything taste restaurant-quality
02 -
- I once skipped marinating the chicken because I was in a rush, and the difference was honestly night and day
- The tahini sauce might look thick and clumpy at first—just keep whisking and it will transform into silky perfection
03 -
- Pound the chicken breasts to even thickness before marinating for more consistent cooking
- Double the tahini sauce—it keeps for a week in the fridge and is incredible on everything from salads to roasted vegetables