Save There's something about assembling a bowl that makes you feel like you're eating at a sun-soaked taverna instead of your own kitchen. I discovered this particular combination on a Tuesday afternoon when I had chicken, couscous, and an almost-empty fridge staring me down, but what emerged was so bright and satisfying that it became my go-to when I need something that feels both nourishing and a little bit special. The lemon-feta chicken does the heavy lifting while the pearl couscous salad keeps everything light and fresh.
I made this for a group of friends who were skeptical about "healthy bowls," and watching them ask for seconds while talking over each other was oddly vindicating. Someone even asked if I'd taken a cooking class, and I had to laugh because it's genuinely that straightforward—no fancy technique required, just good ingredients treated with respect.
Ingredients
- Boneless, skinless chicken breasts: Cut into strips so they cook through quickly and pick up that lovely char on the outside while staying juicy inside.
- Olive oil: Use a decent one for both cooking and the dressing; it's one of the few places where the quality actually matters and makes a difference.
- Fresh lemon juice: Bottled will work, but freshly squeezed tastes brighter and keeps the whole bowl from feeling flat.
- Dried oregano: This is your Mediterranean backbone; don't skip it or use Italian seasoning as a substitute.
- Pearl couscous: Those little round grains are more substantial than regular couscous and hold up beautifully to the vegetables and dressing.
- Cherry tomatoes: Halving them instead of quartering keeps them from disappearing into the salad.
- Cucumber: Dice it just before assembly so it stays crisp and doesn't release water into everything.
- Kalamata olives: Pitted and sliced because nobody wants to crunch through a pit unexpectedly.
- Fresh parsley: The unsung hero that somehow makes everything taste more vibrant; don't use dried here.
- Feta cheese: Crumbled right before serving so it doesn't get lost in the salad.
- Red wine vinegar: The acid that makes the dressing sing and keeps the couscous from tasting dull.
- Dijon mustard: Just enough to emulsify the dressing and add a whisper of sophistication.
Instructions
- Build your chicken marinade:
- Whisk olive oil, fresh lemon juice, oregano, minced garlic, salt, and pepper in a bowl—you want it fragrant and balanced, not overly salty. Toss the chicken strips in and let them sit; even 15 minutes makes a difference, but if you have time, a couple hours in the fridge means deeper, more interesting flavor.
- Toast and cook the couscous:
- Heat olive oil in a saucepan and add the couscous, stirring until it smells a bit nutty and toasted—this takes just 1-2 minutes but prevents a gluey result. Pour in water or broth, bring to a boil, then cover and simmer for 10 minutes until the liquid is absorbed and each grain stays separate when you fluff it.
- Prep your salad vegetables:
- While the couscous cools slightly, halve the tomatoes, dice the cucumber, mince the red onion, slice the olives, and chop the parsley. This is where a sharp knife makes life easier, and keeping everything roughly the same size means each bite feels balanced.
- Whisk the dressing together:
- In a jar or small bowl, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper. Taste it—it should be bright with a slight sharpness, not too salty. If you use a jar with a lid, you can make it ahead and just shake it before using.
- Combine couscous and vegetables:
- Toss the cooled couscous with the prepared vegetables and fresh parsley, then drizzle the dressing over everything and toss gently. Don't do this too far ahead or the couscous will absorb all the dressing and dry out.
- Cook the marinated chicken:
- Heat a grill pan or skillet over medium-high heat until it's hot enough that water beads up on it. Add the chicken strips—you should hear a satisfying sizzle—and resist the urge to move them around; let them develop a golden crust for 3-4 minutes before flipping and cooking the other side until the thickest piece is cooked through.
- Assemble and serve:
- Divide the couscous salad among four bowls, top each with warm chicken strips, and finish with a generous sprinkle of crumbled feta. Serve right away while the chicken is still warm and the salad is still cool.
Save This is the kind of dish that transformed how I think about weeknight cooking, turning ordinary Tuesday into something that feels intentional and nourishing. There's something quietly powerful about a bowl that looks beautiful, tastes Mediterranean, and doesn't require any complicated techniques.
Making It Your Own
The skeleton of this bowl is solid, but it loves a little personalization. Roasted red peppers add sweetness and a slightly smoky note, artichoke hearts bring a subtle earthiness, and if you want to add some crunch, toasted pine nuts scatter beautifully across the top. I've also added crumbled feta goat cheese when regular feta wasn't around, and it created a slightly tangier, creamier vibe that worked just as well.
Make It Vegetarian
For a vegetarian version, grilled halloumi becomes the star—it gets those golden, slightly charred edges that chicken would have had, and the salty richness pairs beautifully with the tart dressing. Alternatively, crispy roasted chickpeas tossed in the same oregano-lemon marinade create a surprisingly hearty protein that keeps the bowl feeling substantial and satisfying.
Timing and Make-Ahead Tips
This dish rewards a little strategic planning—you can marinate the chicken in the morning and cook it fresh when you get home, and the couscous salad (minus the feta) actually improves if made a couple hours ahead since the flavors meld together. The dressing is best made fresh, but it'll keep in a jar in the fridge for several days if you want to have it ready.
- Marinate the chicken for at least 15 minutes, but up to 2 hours in the fridge if time allows.
- Assemble the salad an hour or two ahead, but add the dressing just before serving so the couscous doesn't absorb all of it.
- Cook the chicken right before serving to keep it warm and juicy against the cool salad.
Save This bowl has quietly become the recipe I reach for when I want to feed people something that feels both nourishing and a little bit luxurious without actually cooking anything fancy. That's its real gift.
Recipe Questions
- → Can I make the chicken ahead of time?
Yes, you can marinate the chicken up to 2 hours in advance or cook it beforehand and reheat gently when assembling the bowls.
- → What can I substitute for pearl couscous?
You can use regular couscous, quinoa, or orzo pasta. Adjust cooking time according to package instructions.
- → Is this dish gluten-free?
Pearl couscous contains wheat. For a gluten-free version, use certified gluten-free couscous, quinoa, or rice instead.
- → How long do leftovers keep?
Store components separately in airtight containers for up to 3 days. Keep the dressing separate and add just before serving.
- → Can I grill the chicken outdoors?
Absolutely. Grill the marinated chicken strips over medium-high heat for 3-4 minutes per side until cooked through and nicely charred.
- → What vegetables work well in this bowl?
Try roasted red peppers, artichoke hearts, grilled zucchini, or fresh spinach. Adjust based on seasonal availability.