Mediterranean Pearl Couscous Chicken Bowls (Printable Version)

Lemon-feta chicken strips over herby pearl couscous with fresh vegetables, olives, and Mediterranean dressing.

# What You'll Need:

→ Chicken & Marinade

01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3.5 oz feta cheese, crumbled

→ Pearl Couscous Salad

10 - 1.25 cups pearl couscous
11 - 2 cups water or low-sodium chicken broth
12 - 1/2 cucumber, diced
13 - 1 red bell pepper, diced
14 - 1 cup cherry tomatoes, halved
15 - 1/4 small red onion, finely chopped
16 - 1/3 cup Kalamata olives, pitted and sliced
17 - 2 tablespoons fresh parsley, chopped
18 - 2 tablespoons fresh mint, chopped

→ Dressing

19 - 3 tablespoons extra-virgin olive oil
20 - Juice of 1 lemon
21 - 1 teaspoon Dijon mustard
22 - 1/2 teaspoon honey
23 - Salt and pepper to taste

# Directions:

01 - In a bowl, combine 2 tablespoons olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add chicken strips, toss to coat evenly, and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Bring 2 cups water or low-sodium chicken broth to a boil. Add pearl couscous, reduce heat to a simmer, cover, and cook for 8 to 10 minutes until tender. Drain, rinse briefly with cold water, and set aside to cool completely.
03 - Whisk together 3 tablespoons extra-virgin olive oil, lemon juice, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste.
04 - In a large bowl, combine cooled couscous, diced cucumber, diced bell pepper, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, fresh parsley, and fresh mint. Pour prepared dressing over the mixture and toss well to combine.
05 - Heat a non-stick skillet or grill pan over medium-high heat. Cook marinated chicken strips for 3 to 4 minutes per side until golden and cooked through.
06 - Divide couscous salad evenly among four bowls. Top each bowl with grilled chicken strips and crumbled feta cheese. Serve immediately while chicken is warm.

# Additional Tips::

01 -
  • Everything comes together in under an hour, but tastes like you spent the afternoon in the kitchen.
  • The herby couscous salad is just as good the next day, so leftovers actually get better.
  • It's bright and filling without feeling heavy, which is exactly what I want after a long day.
02 -
  • Don't skip rinsing the couscous after cooking, or it will stick together in one giant clump that's impossible to toss.
  • Let the chicken sit out for 10 minutes before cooking so it cooks evenly, I learned this after ending up with charred outsides and raw centers more than once.
03 -
  • Use a grill pan instead of a regular skillet if you have one, the char marks add flavor and make the chicken look restaurant-quality.
  • Don't overdress the couscous salad at first, you can always add more but you can't take it away, and nobody likes a soggy salad.
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