Mediterranean Pearl Couscous Chicken Bowls (Print Version)

Vibrant Greek chicken with herby pearl couscous salad, fresh vegetables, and feta. A complete 45-minute meal.

# 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 oz 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 - Combine olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and black pepper in a bowl. Add chicken strips and toss to coat thoroughly. Allow to marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Bring water or low-sodium chicken broth to a boil in a medium saucepan. Add pearl couscous, reduce heat to a simmer, cover, and cook for 8 to 10 minutes until tender. Drain couscous, rinse briefly with cold water, and set aside to cool completely.
03 - Whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, and honey in a small bowl until well combined. Season with salt and pepper to taste.
04 - In a large bowl, combine cooled pearl couscous with diced cucumber, 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 thoroughly to combine.
05 - Heat a non-stick skillet or grill pan over medium-high heat. Add marinated chicken strips and cook for 3 to 4 minutes per side until golden brown and cooked through.
06 - Divide couscous salad among four serving bowls. Top each bowl with cooked chicken strips and crumbled feta cheese. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you've mastered Mediterranean cooking, but honestly it's nearly foolproof and takes less time than ordering takeout.
  • One bowl becomes dinner, lunch tomorrow, and possibly a midnight snack—the kind of recipe that actually fits real life.
  • That salty-tangy-herbaceous flavor combination is addictive in a way that makes people ask for the recipe immediately.
02 -
  • Don't skip marinating the chicken—I made that mistake once thinking 5 minutes would be enough, and it was bland and one-dimensional compared to when I let it sit properly.
  • Rinse the couscous after cooking; it sounds like an extra step but it stops the cooking process and keeps each grain distinct and fluffy rather than clumpy.
  • Cold or room-temperature couscous absorbs dressing better than hot couscous, which was a revelation that changed how I approach grain bowls entirely.
03 -
  • Toast your lemon zest lightly in a dry pan before adding to the marinade—it intensifies the flavor in a way that feels almost magical.
  • Keep your couscous separate from the dressing until just before serving if you're making this ahead; the grain won't absorb excess liquid and turn mushy.
  • A squeeze of honey in the dressing sounds unnecessary until you taste how it rounds out all the sharp, bright flavors and makes everything feel more harmonious.
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