Mediterranean Chicken Couscous Bowl (Printable)
Tender spiced chicken over fluffy couscous with fresh vegetables and creamy lemon-tahini sauce.
# Ingredient List:
→ Meats
01 - 2 large boneless, skinless chicken breasts
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon 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 tablespoons tahini
21 - 2 tablespoons plain yogurt or dairy-free yogurt
22 - 2 tablespoons lemon juice
23 - 1 tablespoon olive oil
24 - 1 small garlic clove, grated
25 - Salt and 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, up to overnight for deeper flavor.
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. Remove from heat and 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 with a lid, and remove from heat. Let stand covered for 5 minutes, then uncover and 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 the sauce reaches a smooth, drizzling consistency.
05 - Divide prepared couscous evenly among four bowls. Arrange spinach or arugula, sliced chicken strips, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top of each bowl.
06 - Drizzle each bowl generously with the lemon-tahini sauce and sprinkle with fresh chopped parsley. Serve immediately while chicken is still warm.
# Expert Tips:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The lemon-tahini sauce is the kind of versatile creation you will want to drizzle on everything from roasted vegetables to grilled fish
02 -
- The chicken needs at least 15 minutes to marinate but overnight is even better if you have time to plan ahead
- Letting the cooked chicken rest before slicing keeps all those juices inside where they belong
03 -
- Toast your couscous in a dry pan for 2 minutes before adding liquid for an extra nutty depth
- Double the tahini sauce and keep it in the fridge for quick weeknight dinners