Classic Mediterranean Chicken Couscous Bowl (Printable Version)
Tender spiced chicken over fluffy couscous with fresh vegetables and creamy lemon-tahini sauce
# What You'll Need:
→ 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
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 or 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. Let rest briefly, then slice into strips.
03 - Bring chicken broth or water to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then 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 as needed to achieve drizzling consistency.
05 - Divide couscous among four bowls. Top with spinach or arugula, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Drizzle with lemon-tahini sauce and garnish with fresh parsley. Serve immediately.
# Expert Advice:
01 -
- Everything comes together in under an hour but tastes like you spent all day thinking about it
- The sauce works on literally anything from roasted vegetables to tomorrow's lunch leftovers
02 -
- The sauce will seize up at first but keep whisking and adding warm water, it will smooth out
- Couscous continues absorbing liquid, so fluff it right before serving
03 -
- Let the marinated chicken sit at room temperature for 20 minutes before cooking for even results
- Toast your couscous in a dry pan for 2 minutes before adding liquid for a nuttier depth