Classic Mediterranean Chicken Couscous Bowl (Printable version)
Tender Mediterranean chicken with fluffy couscous, fresh vegetables, and zesty lemon-tahini drizzle.
# 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 (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 & pepper to taste
26 - Warm water to thin
# How To:
01 - Whisk together olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, ground coriander, salt, black pepper, and lemon juice. Coat chicken breasts thoroughly in the marinade. Refrigerate for at least 15 minutes or 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 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 gently with a fork.
04 - Whisk together tahini, yogurt, lemon juice, olive oil, grated garlic, salt, and pepper until smooth. Gradually add warm water, 1 tbsp at a time, until desired drizzling consistency is achieved.
05 - Divide fluffed couscous among four bowls. Arrange spinach or arugula, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top. Drizzle generously with lemon-tahini sauce and garnish with fresh parsley.
# Expert Advice:
01 -
- The chicken stays incredibly juicy thanks to that simple but magical marinade
- You get that restaurant quality presentation with barely any actual effort
02 -
- Overcrowding your pan while cooking the chicken will make it steam instead of sear so work in batches if necessary
- The sauce can seem too thick at first but keep adding warm water a little at a time and it will transform
03 -
- If your tahini has separated put the whole jar in warm water for 10 minutes and it will mix back together perfectly
- A microplane grater creates the finest garlic texture for the sauce so it almost disappears into the mixture