Mediterranean Pearl Couscous Chicken Bowls (Printable Version)

Vibrant bowls with pearl couscous, lemon-feta chicken, fresh veggies, and zesty dressing. High protein, easy to make.

# What You'll Need:

→ Greek Chicken

01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tbsp olive oil
03 - 2 tbsp freshly squeezed lemon juice
04 - 2 tsp dried oregano
05 - 2 garlic cloves, minced
06 - 1 tsp salt
07 - ½ tsp 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 tbsp 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

→ Vinaigrette

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

# Directions:

01 - In a bowl, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken strips and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor development.
02 - Heat olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 1–2 minutes, stirring frequently. Pour in water or broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes until couscous is tender and liquid is fully absorbed. Fluff with a fork and allow to cool slightly.
03 - In a large bowl, combine cooled couscous, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley. Mix gently to distribute ingredients evenly.
04 - In a small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper until emulsified. Pour dressing over the salad and toss to coat thoroughly.
05 - Heat a grill pan or skillet over medium-high heat. Add marinated chicken strips and cook for 3–4 minutes per side until cooked through and golden brown. Transfer to a plate to rest briefly.
06 - Divide the couscous salad evenly among four serving bowls. Top each portion with seared chicken strips and sprinkle generously with crumbled feta cheese.
07 - Serve immediately, optionally garnished with additional fresh parsley or fresh lemon wedges.

# Additional Tips::

01 -
  • It looks like you spent an hour plating it, but most of the work happens in under 30 minutes.
  • The lemon-feta chicken is so flavorful you'll want to double the batch and eat it cold the next day.
  • Every bite has texture, crunch, creaminess, and tang all at once.
  • It's one of those rare dishes that tastes just as good at room temperature as it does fresh off the stove.
02 -
  • Don't skip toasting the couscous, it adds a nutty depth that makes the whole dish taste more complex.
  • Let the chicken rest for a minute after cooking so the juices redistribute and every bite stays tender.
  • If your dressing tastes too sharp, add a pinch of honey or a drizzle more olive oil to balance it out.
  • Marinating the chicken for longer really does make a difference, even 30 minutes is better than 15.
03 -
  • Use block feta and crumble it yourself, pre-crumbled feta is often dry and lacks the creamy texture you want.
  • If your couscous clumps after cooking, toss it with a tiny bit of olive oil while it's still warm.
  • Don't overdress the salad, you can always add more dressing but you can't take it away.
  • Grill extra chicken strips and keep them in the fridge, they're perfect for quick lunches or snacking.
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