Mediterranean Chicken Couscous Bowl (Printable version)
Tender Mediterranean-spiced chicken with fluffy couscous, fresh vegetables, and zesty lemon-tahini drizzle.
# List of ingredients:
→ 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
# Directions:
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 5-6 minutes per side until golden brown and cooked through to an internal temperature of 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. 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 reaching a smooth, drizzling consistency.
05 - Divide fluffy couscous among four bowls. Arrange spinach or arugula leaves on top. Add sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
06 - Drizzle generously with lemon-tahini sauce and garnish with fresh chopped parsley. Serve immediately while components are at their peak freshness.
# Expert Advice:
01 -
- The marinade does double duty, infusing the chicken with Mediterranean flavors while creating gorgeous charred bits
- That tahini drizzle is absolutely worth keeping in your back pocket for everything from grain bowls to roasted vegetables
- Everything comes together in under an hour but tastes like it came from a restaurant that takes reservations
02 -
- I once skipped letting the chicken rest and all those delicious juices ran right onto the cutting board instead of staying in the meat where they belong
- The tahini sauce might look separated at first but keep whisking and it will suddenly come together into silky perfection
03 -
- Pound your chicken breasts to even thickness before marinating so they cook uniformly and stay juicy throughout
- Sprinkle a pinch of flaky sea salt over the finished bowl to make all the flavors pop