Mediterranean Pearl Couscous Chicken Bowls (Printable)

Fresh Greek chicken strips with herby pearl couscous salad, crisp vegetables, and tangy feta for a complete Mediterranean meal.

# What You Need:

→ Chicken & Marinade

01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tbsp olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp dried thyme
07 - 1/2 tsp salt
08 - 1/4 tsp 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 tbsp fresh parsley, chopped
18 - 2 tbsp fresh mint, chopped

→ Dressing

19 - 3 tbsp extra-virgin olive oil
20 - Juice of 1 lemon
21 - 1 tsp Dijon mustard
22 - 1/2 tsp honey
23 - Salt and pepper to taste

# Directions:

01 - In a bowl, combine olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Add chicken strips, toss to coat, and marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Bring water or broth to a boil. Add couscous, reduce to a simmer, cover, and cook for 8-10 minutes until tender. Drain, rinse briefly with cold water, and set aside to cool.
03 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste.
04 - In a large bowl, combine cooled couscous, cucumber, bell pepper, tomatoes, red onion, olives, parsley, and mint. Pour dressing over and toss well to combine.
05 - Heat a non-stick skillet or grill pan over medium-high heat. Cook marinated chicken strips for 3-4 minutes per side until golden and cooked through.
06 - Divide couscous salad among four bowls. Top each with chicken strips and crumbled feta cheese. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners don't have to feel like a compromise.
  • The lemon-oregano marinade turns simple chicken into something that tastes intentional and restaurant-worthy.
  • You can prep the couscous and vegetables ahead of time, leaving only the chicken to cook fresh.
  • It's balanced enough that you feel genuinely nourished, not like you're eating rabbit food.
02 -
  • Don't skip the step of rinsing the couscous in cold water—it stops the cooking and keeps the grains separate and tender instead of clumped together.
  • The feta goes on top, not mixed in, because when it stays as crumbles it stays salty and sharp and adds textural contrast; mixed in, it just disappears.
03 -
  • Make the dressing a few hours ahead and let it sit in the fridge; the mustard and honey help it emulsify into something rich and cohesive rather than staying separated.
  • If you're cooking for people with different preferences, keep the feta, chicken, and couscous salad in separate containers and let everyone assemble their own bowl—it's a small detail that makes everyone feel taken care of.
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