Save to Pinterest The Mediterranean Pearl Couscous Chicken Bowl brings together the vibrant flavors of Greece with the hearty satisfaction of a complete meal in one beautiful dish. This recipe transforms simple ingredients into a colorful feast that balances protein-rich chicken with nutty pearl couscous and fresh vegetables. The combination of tangy feta, briny olives, and zesty lemon dressing creates a symphony of Mediterranean flavors that transport you straight to a seaside taverna.
Save to Pinterest Pearl couscous, also known as Israeli couscous, forms the foundation of this dish with its delightful chewy texture. Unlike its smaller counterpart, pearl couscous maintains a satisfying bite that pairs perfectly with the tender chicken and crisp vegetables. The chicken itself is marinated in a classic Greek blend of lemon, oregano, and garlic before being seared to golden perfection, creating a protein centerpiece that's both juicy and deeply flavorful.
- For the Greek Chicken: 500 g (1.1 lb) boneless, skinless chicken breasts, cut into strips, 2 tbsp olive oil, 2 tbsp lemon juice (freshly squeezed), 2 tsp dried oregano, 2 garlic cloves, minced, 1 tsp salt, ½ tsp freshly ground black pepper, 75 g (½ cup) crumbled feta cheese
- For the Pearl Couscous Salad: 250 g (1½ cups) pearl couscous, 500 ml (2 cups) water or chicken broth, 1 tbsp olive oil, 1 cup cherry tomatoes, halved, 1 cucumber, diced, ½ small red onion, finely diced, ½ cup Kalamata olives, pitted and sliced, ⅓ cup fresh parsley, chopped
- For the Dressing: 3 tbsp extra virgin olive oil, 1½ tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp Dijon mustard, ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper
- 1. Marinate the chicken
- In a bowl, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken strips and toss to coat. Marinate for at least 15 minutes (up to 2 hours in the fridge for deeper flavor).
- 2. Cook the pearl couscous
- Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 1–2 minutes. Pour in water or broth, bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes or until couscous is tender and liquid is absorbed. Fluff with a fork and let cool slightly.
- 3. Prepare the salad
- In a large bowl, combine cooked couscous, cherry tomatoes, cucumber, red onion, olives, and parsley.
- 4. Make the dressing
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper. Pour over the salad and toss to combine.
- 5. Cook the chicken
- 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. Remove from heat.
- 6. Assemble the bowls
- Divide the couscous salad among four bowls. Top with chicken strips and sprinkle with crumbled feta cheese.
- 7. Serve immediately
- Optionally garnished with extra parsley or a lemon wedge.
Toasting the pearl couscous before adding liquid is crucial for developing its nutty flavor. Don't skip this quick step! For the chicken, allowing it to rest for 3-5 minutes after cooking helps retain juices before slicing. The dressing can be made up to three days ahead and stored in the refrigerator—just bring to room temperature and shake well before using.
For a vegetarian version, substitute grilled halloumi or chickpeas for the chicken. Those watching carbs can replace some or all of the pearl couscous with cauliflower rice. To make this dish vegan, omit the feta cheese or replace with a dairy-free alternative. For added nutrition, mix in baby spinach or arugula just before serving for a peppery bite.
These Mediterranean bowls are stunning when served family-style, allowing everyone to build their own. Present the couscous salad in a large serving bowl with the chicken arranged on top and feta cheese sprinkled over everything. Serve with warm pita bread and a side of tzatziki for an authentic Greek touch. Pair with a crisp Sauvignon Blanc or chilled rosé for the perfect Mediterranean meal experience.
Save to Pinterest Whether enjoyed as a satisfying weeknight dinner or packed for lunch the next day, these Mediterranean Pearl Couscous Chicken Bowls deliver a perfect balance of nutrition and flavor. The combination of whole grains, lean protein, and colorful vegetables creates not just a feast for the palate but also a nourishing meal that will keep you energized throughout the day. With its adaptable nature and straightforward preparation, this recipe is sure to become a regular in your meal rotation.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare components up to 2 days ahead. Store couscous salad, dressing, and cooked chicken separately in airtight containers. Assemble bowls just before serving.
- → What can I substitute for pearl couscous?
Regular couscous, quinoa, or orzo work well. Adjust cooking time according to package instructions. For low-carb options, try cauliflower rice.
- → How do I store leftovers?
Keep components separate in the refrigerator for 3-4 days. The couscous may absorb dressing, so add a splash of olive oil and lemon juice before serving.
- → Can I grill the chicken instead?
Absolutely. Grill marinated chicken over medium-high heat for 3-4 minutes per side until cooked through. The grill adds lovely charred flavor.
- → Is this suitable for meal prep?
Perfect for meal prep. Cook all components, store separately, and assemble bowls throughout the week. The flavors actually improve after marinating together.
- → What vegetables can I add?
Roasted red peppers, artichoke hearts, grilled zucchini, or fresh spinach complement these flavors beautifully. Adjust based on seasonal availability.