Mediterranean Chicken Couscous Bowl (Print Version)
Spiced chicken, fluffy couscous, fresh vegetables, and tangy lemon-tahini drizzle come together in this vibrant 45-minute bowl.
# 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, 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 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. Fluff with a fork.
04 - Whisk together tahini, yogurt, lemon juice, olive oil, grated garlic, salt, and pepper in a small bowl. Add warm water gradually until desired drizzling consistency is achieved.
05 - Divide fluffy couscous among four serving bowls. Arrange spinach or arugula leaves on top. Add sliced chicken, cherry tomatoes, diced cucumber, red onion slices, Kalamata olives, and feta cheese if using.
06 - Drizzle lemon-tahini sauce generously over each bowl. Garnish with fresh chopped parsley. Serve immediately while chicken is warm and vegetables are crisp.
# Expert Advice:
01 -
- The lemon-tahini sauce is the kind of thing you'll want to put on everything afterwards, trust me
- It comes together in under an hour but tastes like something from a restaurant that takes reservations
- You can prep everything ahead and still have it taste fresh when you assemble
02 -
- Don't slice the chicken immediately after cooking, or all those juices will end up on your cutting board instead of in your bowl
- The tahini sauce will seize up at first before smoothing out, keep whisking and adding water
- Couscous overcooks faster than you think, 5 minutes off the heat is usually perfect
03 -
- If the tahini separates in the jar, stir it completely before measuring, or your sauce will never smooth out properly
- Grating the garlic instead of mincing gives you those tiny pockets of intense flavor without big chunks