Mediterranean Pearl Couscous Chicken Bowls (Print Version)

Wholesome Mediterranean bowls with pearl couscous, lemon-feta chicken, crisp vegetables, and tangy dressing for a satisfying 50-minute meal.

# What You'll Need:

→ Greek Chicken

01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 teaspoons dried oregano
05 - 2 garlic cloves, minced
06 - 1 teaspoon salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ cup crumbled feta cheese

→ Pearl Couscous Salad

09 - 1½ cups pearl couscous
10 - 2 cups water or chicken broth
11 - 1 tablespoon olive oil
12 - 1 cup cherry tomatoes, halved
13 - 1 cucumber, diced
14 - ½ small red onion, finely diced
15 - ½ cup Kalamata olives, pitted and sliced
16 - ⅓ cup fresh parsley, chopped

→ Dressing

17 - 3 tablespoons extra virgin olive oil
18 - 1½ tablespoons red wine vinegar
19 - 1 tablespoon lemon juice
20 - 1 teaspoon Dijon mustard
21 - ½ teaspoon dried oregano
22 - ¼ teaspoon salt
23 - ¼ teaspoon black pepper

# How to Make It:

01 - In a bowl, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken strips and toss to coat. Marinate for at least 15 minutes or up to 2 hours in the refrigerator for deeper flavor.
02 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 1 to 2 minutes. Pour in water or broth, bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes or until couscous is tender and liquid is absorbed. Fluff with a fork and let cool slightly.
03 - In a large bowl, combine cooked couscous, cherry tomatoes, cucumber, red onion, olives, and parsley.
04 - In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper. Pour over the salad and toss to combine.
05 - Heat a grill pan or skillet over medium-high heat. Add marinated chicken strips and cook for 3 to 4 minutes per side, until cooked through and golden. Remove from heat.
06 - Divide the couscous salad among four bowls. Top with chicken strips and sprinkle with crumbled feta cheese.
07 - Serve immediately, optionally garnished with extra parsley or a lemon wedge.

# Additional Tips::

01 -
  • It comes together in under an hour, which means weeknight dinners that don't feel rushed or boring.
  • The chicken stays incredibly tender while the couscous soaks up all that lemony brightness, creating something that tastes like you actually spent time on it.
  • You can prep components ahead and assemble bowls whenever hunger strikes, making it perfect for meal prep without the monotony.
02 -
  • Don't skip toasting the pearl couscous before adding liquid, that one minute of heat unlocks a nutty flavor that makes the whole dish taste roasted and intentional instead of watery.
  • If you're making this ahead, keep the dressing separate and only dress the salad right before serving, otherwise the couscous absorbs all the vinaigrette and everything becomes mushy by the next day.
03 -
  • If your chicken seems like it might dry out during cooking, slice it thinner than you think you need to, thinner pieces stay juicier and cook more evenly on the stovetop.
  • Make a double batch of the dressing and keep it in a jar in your fridge for the next week, it's good on almost anything and gets even better after a day when the flavors have settled.
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