Mediterranean Pearl Couscous Chicken Bowls (Print)

Fresh chicken bowls with herby pearl couscous salad featuring vegetables, olives, and tangy feta cheese.

# Components:

→ 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 ounces feta cheese, crumbled

→ Pearl Couscous Salad

10 - 1 1/4 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 olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Add chicken strips, toss to coat thoroughly, and marinate for at least 15 minutes or up to 2 hours refrigerated.
02 - Bring water or broth to a boil in a medium saucepan. Add pearl couscous, reduce to simmer, cover, and cook for 8-10 minutes until tender. Drain, rinse briefly with cold water, and set aside to cool.
03 - Whisk together 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 with diced cucumber, bell pepper, halved cherry tomatoes, red onion, sliced Kalamata olives, fresh parsley, and fresh mint. Pour dressing over and toss well to combine.
05 - Heat a non-stick skillet or grill pan over medium-high heat. Cook marinated chicken strips for 3-4 minutes per side until golden brown and cooked through.
06 - Divide couscous salad among four bowls. Top each with cooked chicken strips and crumbled feta cheese. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd think, leaving you more time to enjoy people instead of standing at the stove.
  • The flavors taste sophisticated but nothing here is fussy or complicated, which feels like winning the dinner party lottery.
  • Pearl couscous has this lovely texture that makes the bowl feel substantial without being heavy, perfect for warm weather eating.
  • You can prep the couscous salad hours ahead, then just sear the chicken when you're ready to eat.
02 -
  • Don't skip cooling the couscous before dressing it, or the warm grains will absorb all the dressing and turn dense and heavy instead of staying light and bright.
  • The chicken marinade actually gets better with time, so if you can marinate it for an hour or two instead of just 15 minutes, the difference is noticeable and worth the planning.
  • Taste the couscous salad before you serve it because the dressing amounts can vary depending on how much liquid your vegetables release.
03 -
  • Buy your feta from a cheese counter if possible, because the texture and flavor is genuinely different from vacuum-packed blocks, and you deserve that difference.
  • The chicken marinates so much better if you use room temperature oil in the marinade instead of cold oil straight from the bottle, because the flavors bloom faster.
  • If your skillet isn't non-stick and you're worried about sticking, pat the chicken dry before it hits the pan because any excess marinade will steam instead of brown.
Back