Save It The smell of oregano and lemon hit me the second I opened the fridge, and I knew exactly what I wanted for dinner. I'd been craving something light but filling, colorful but not fussy. Pearl couscous had been sitting in my pantry for weeks, and I finally decided to give it the attention it deserved. What came together that evening was a bowl so satisfying, so bright and balanced, that it became my go-to whenever I needed to feel good about what I was eating.
I made this for a friend who swore she didn't like couscous. She finished her bowl before I did and asked if there was more chicken left. That's when I realized this recipe had something special, it didn't need convincing. The ingredients speak for themselves, and the flavors do all the talking. Now it's the dish I make when I want to impress without stressing.
Ingredients
- Boneless, skinless chicken breasts: I slice them into strips before marinating so they cook faster and soak up more flavor.
- Olive oil: Use a good one for the dressing, it makes a noticeable difference in richness and finish.
- Lemon juice: Freshly squeezed is key, bottled lemon juice tastes flat and won't brighten the marinade the same way.
- Dried oregano: This is the backbone of the Greek flavors, don't skip it or swap it for Italian seasoning.
- Garlic cloves: Minced fresh garlic gives the marinade a punch that garlic powder just can't match.
- Feta cheese: Crumbled feta adds creaminess and salt, I like to use block feta and crumble it myself for better texture.
- Pearl couscous: Also called Israeli couscous, it's chewy and satisfying, much heartier than regular couscous.
- Cherry tomatoes: Halved so they release a little juice and mix into the salad without being too watery.
- Cucumber: I peel mine in stripes for a little visual interest and to reduce any bitterness from the skin.
- Red onion: Finely diced and soaked in cold water for a few minutes if you want to mellow the bite.
- Kalamata olives: Pitted and sliced, they add a briny depth that ties the whole bowl together.
- Fresh parsley: Chopped right before mixing in, it brings brightness and a little grassy freshness.
- Red wine vinegar: The acidity in the dressing cuts through the richness of the olive oil and feta beautifully.
- Dijon mustard: Just a teaspoon helps emulsify the dressing and adds a subtle sharpness.
Instructions
- Marinate the chicken:
- In a bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the chicken strips and toss until every piece is coated. Let it sit for at least 15 minutes, or up to 2 hours in the fridge if you have time.
- Toast and cook the couscous:
- Heat olive oil in a medium saucepan over medium heat, add the pearl couscous, and stir for 1 to 2 minutes until it smells nutty. Pour in water or broth, bring to a boil, then lower the heat, cover, and simmer for 10 minutes until tender and the liquid is absorbed.
- Build the salad base:
- Fluff the cooked couscous with a fork and let it cool slightly. In a large bowl, combine it with cherry tomatoes, cucumber, red onion, olives, and parsley.
- Whisk the dressing:
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until smooth. Pour it over the salad and toss gently to coat everything evenly.
- Cook the chicken strips:
- Heat a grill pan or skillet over medium-high heat. Add the marinated chicken strips in a single layer and cook for 3 to 4 minutes per side until golden and cooked through. Remove from heat and let rest for a minute.
- Assemble the bowls:
- Divide the dressed couscous salad among four bowls. Top each with chicken strips and sprinkle generously with crumbled feta cheese.
- Serve and enjoy:
- Garnish with extra parsley or a lemon wedge if you like. Serve immediately while the chicken is warm and the salad is cool and crisp.
Save It 
Save It The first time I packed this for lunch the next day, I was worried it would be soggy or bland. Instead, it tasted even better, the flavors had melded overnight and the couscous had soaked up the dressing. I ate it cold, straight from the container, standing at my kitchen counter. That's when I knew this wasn't just a dinner recipe, it was a meal I could count on any time.
Make It Your Own
If you want to swap the protein, grilled halloumi works beautifully and keeps it vegetarian. I've also used chickpeas tossed in the same marinade and roasted until crispy. Add roasted red peppers or artichoke hearts if you want more vegetables, or toss in some spinach or arugula for extra greens. The base is forgiving and loves whatever you throw at it.
Storing and Reheating
Store the couscous salad and chicken separately in airtight containers in the fridge for up to three days. The salad can be eaten cold or at room temperature, and the chicken reheats well in a skillet or microwave. If you're meal prepping, keep the feta on the side and add it fresh when you're ready to eat. The flavors hold up remarkably well, and sometimes I think it tastes better on day two.
Serving Suggestions
This bowl is a complete meal on its own, but it pairs beautifully with warm pita bread or a side of hummus. I've served it at summer gatherings on a big platter, family style, and everyone builds their own bowl. It also works as a packed lunch, a picnic dish, or a light dinner on a warm evening when you don't want anything heavy.
- Serve with a crisp Sauvignon Blanc or chilled rose for a Mediterranean vibe.
- Add a dollop of tzatziki on top for extra creaminess and tang.
- Finish with a drizzle of extra virgin olive oil and a squeeze of fresh lemon right before serving.
Save It 
Save It This bowl has become one of those recipes I make without thinking, the kind that feels like home no matter where I am. I hope it brings you the same comfort and satisfaction it's brought me.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the couscous salad and dressing up to 2 days in advance. Store separately in the fridge. Cook the chicken fresh or grill it ahead and reheat gently before serving for best texture.
- → What can I substitute for pearl couscous?
Quinoa, bulgur wheat, or orzo pasta work well as alternatives. Adjust cooking times according to package directions. For gluten-free options, use quinoa or certified gluten-free couscous.
- → How do I keep the chicken moist?
Don't skip the marinating step—it adds flavor and moisture. Avoid overcooking by using a meat thermometer; chicken is done at 165°F (74°C). Let it rest for a few minutes before slicing.
- → Can I make this vegetarian?
Absolutely. Replace chicken with grilled halloumi cheese, roasted chickpeas, or marinated tofu. Keep the same marinade and cooking method for halloumi, or toss chickpeas with the seasonings and roast until crispy.
- → What pairs well with these bowls?
Serve with warm pita bread, tzatziki sauce, or hummus on the side. A crisp white wine like Sauvignon Blanc or a chilled rosé complements the Mediterranean flavors beautifully.
- → How should I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. The salad and chicken keep well, though the texture is best when assembled fresh. Reheat chicken gently before serving.