Mediterranean Pearl Couscous Chicken Bowls (Print Version)

Wholesome Mediterranean bowls with pearl couscous salad, Greek chicken strips, feta, fresh vegetables, and zesty dressing.

# Components:

→ Greek Chicken

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

→ Dressing

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

# Directions:

01 - Combine olive oil, lemon juice, oregano, garlic, salt, and pepper in a bowl. 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 1 tablespoon olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 1 to 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 absorbed. Fluff gently with a fork and allow to cool slightly.
03 - Transfer cooked couscous to a large mixing bowl. Add cherry tomatoes, diced cucumber, red onion, Kalamata olives, and fresh parsley. Mix gently to combine all components.
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 thoroughly to coat all ingredients.
05 - Heat a grill pan or skillet over medium-high heat. Add marinated chicken strips and cook for 3 to 4 minutes per side until internal temperature reaches 165°F and exterior is golden brown. Transfer to a plate.
06 - Divide couscous salad evenly among four serving bowls. Top each portion with cooked chicken strips and sprinkle with crumbled feta cheese.
07 - Serve immediately while warm, optionally garnished with additional fresh parsley or lemon wedges on the side.

# Expert Advice:

01 -
  • Comes together in under an hour, which means weeknight dinners feel elegant without the stress.
  • The combination of warm chicken and cool, herbaceous salad creates this beautiful temperature contrast that somehow tastes more interesting than the sum of its parts.
  • Packed with protein and vegetables, so you actually feel satisfied rather than hungry an hour later.
02 -
  • Don't skip toasting the couscous—it sounds like an extra step, but it's the difference between fluffy and gummy, and it only takes two minutes.
  • Keep the chicken and salad separate until serving; warm meeting cold is intentional, but letting it sit together makes everything lukewarm and nobody wants that.
03 -
  • If your feta is very salty, crumble it and rinse it quickly under cold water before sprinkling it on—you want the tang without overpowering the whole bowl.
  • A quick squeeze of fresh lemon juice right before eating elevates everything; don't skip this small touch.
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