Mediterranean Chicken Couscous Bowl (Printable)

Vibrant bowl with spiced chicken, couscous, fresh vegetables, and creamy 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 & 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

# Steps:

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 5-6 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 immediately, 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, until smooth drizzling consistency is achieved.
05 - Divide fluffed couscous among four bowls. Arrange spinach or arugula on top, followed by sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
06 - Drizzle lemon-tahini sauce over each bowl. Garnish with fresh chopped parsley. Serve immediately while chicken is warm and vegetables are crisp.

# Expert Advice:

01 -
  • The spice rub on the chicken creates this incredible crust that locks in all the juices
  • You get creamy, tangy, crunchy, and fresh all in one bowl
  • The whole thing comes together in under an hour with minimal cleanup
02 -
  • Letting the chicken rest after cooking is non-negotiable, cutting it immediately lets all the juices run out
  • The tahini sauce will thicken as it sits, just add a splash of water to loosen it back up
  • Warm couscous absorbs the sauce better than cold, so time your cooking accordingly
03 -
  • Grate the garlic for the sauce instead of mincing it for a smoother texture and more intense flavor
  • If the chicken breasts are thick, slice them horizontally before marinating so they cook evenly

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