Mediterranean Chicken Couscous Bowl (Print version)

Spiced chicken, fluffy couscous, and fresh vegetables with zesty lemon-tahini drizzle

# What you need:

→ Meats

01 - 2 large boneless, skinless chicken breasts

→ Marinade

02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Juice of 1 lemon

→ Grains

11 - 1 1/4 cups couscous
12 - 1 1/2 cups chicken broth or water

→ Vegetables & Garnishes

13 - 1 cup cherry tomatoes, halved
14 - 1 cup cucumber, diced
15 - 1/2 red onion, thinly sliced
16 - 1/2 cup Kalamata olives, pitted and halved
17 - 1/4 cup fresh parsley, chopped
18 - 1/4 cup feta cheese, crumbled
19 - 1/2 cup baby spinach or arugula leaves

→ Sauce

20 - 2 tablespoons tahini
21 - 2 tablespoons plain yogurt or dairy-free yogurt
22 - 2 tablespoons lemon juice
23 - 1 tablespoon olive oil
24 - 1 small garlic clove, grated
25 - Salt and pepper to taste
26 - Warm water to thin

# Directions:

01 - Whisk together olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, ground coriander, salt, black pepper, and lemon juice in a bowl. Add chicken breasts and coat thoroughly. Refrigerate for at least 15 minutes, or up to overnight for deeper flavor penetration.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board, let rest for 5 minutes, then slice into strips.
03 - Bring chicken broth or water to a boil in a saucepan. Stir in couscous, cover with a lid, and remove from heat. Let stand for 5 minutes until liquid is absorbed. Fluff with a fork to separate grains.
04 - In a small bowl, whisk together tahini, yogurt, lemon juice, olive oil, grated garlic, salt, and pepper. Gradually add warm water, 1 tablespoon at a time, whisking until smooth and drizzling consistency is achieved.
05 - Divide fluffed couscous among four bowls. Arrange a base of spinach or arugula leaves on top. Add sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese to each bowl.
06 - Drizzle the lemon-tahini sauce generously over each bowl. Garnish with chopped fresh parsley. Serve immediately while chicken is warm and vegetables are crisp.

# Expert advice:

01 -
  • Everything comes together in under an hour but tastes like you spent all afternoon cooking
  • The lemon-tahini sauce is one of those magical combinations that makes everything taste better
  • You can prep most components ahead and assemble in minutes for a stress-free dinner
02 -
  • The chicken can be marinated up to overnight but 15 minutes still gives you plenty of flavor
  • Let the sauce sit for a few minutes before tasting, as the garlic needs time to mellow out
03 -
  • If your tahini sauce looks separated at first just keep whisking, it will come together
  • Let the chicken rest for at least 5 minutes so the juices redistribute

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