Mediterranean Pearl Couscous Chicken (Printable Version)

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

# What You Need:

→ 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

# Steps:

01 - In a bowl, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons oregano, minced garlic, salt, and pepper. Add chicken strips and toss to coat. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator 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 occasionally. Pour in 2 cups water or broth, bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes until couscous is tender and liquid is absorbed. Fluff with a fork and let cool slightly.
03 - In a large bowl, combine cooked couscous, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, and chopped fresh parsley.
04 - In a small bowl or jar, whisk together 3 tablespoons extra virgin olive oil, 1½ tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper until emulsified. Pour over the salad and toss to combine.
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 cooked through and golden brown. Remove from heat.
06 - Divide the couscous salad evenly among four serving bowls. Top each bowl with cooked chicken strips and sprinkle with ⅛ cup crumbled feta cheese per serving.
07 - Serve immediately, optionally garnished with additional fresh parsley or a fresh lemon wedge on the side.

# Expert Pointers:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel less like a chore and more like a treat.
  • The flavors are bright and clean, so you actually feel good eating it instead of guilty.
  • Everything can be prepped ahead, which means less stress when people are arriving for dinner.
02 -
  • Don't skip toasting the dry couscous because it develops a subtle nutty flavor that makes the whole salad taste more interesting.
  • The feta needs to stay separate until the very end or it'll dissolve into the dressing and you'll lose those pockets of salty creaminess that make this bowl special.
03 -
  • If you're short on time, buy pre-cooked rotisserie chicken and shred it, then warm it gently with the lemon-oregano marinade instead of cooking it fresh.
  • The secret to a balanced bowl is tasting the dressing before you pour it on everything; adjust the lemon juice and salt until it makes your mouth happy, because that's what carries the whole dish.
Go Back