Save Experience the vibrant flavors of the Mediterranean with these wholesome Pearl Couscous Chicken Bowls. This dish brings together juicy, marinated Greek chicken strips and a colorful pearl couscous salad for a meal that is both refreshing and incredibly satisfying.
Save The secret to this bowl lies in the contrast of textures: the chewiness of toasted pearl couscous, the snap of fresh cucumbers, and the tenderness of the lemon-oregano chicken. It's a complete, balanced meal that feels light yet keeps you full.
Ingredients
- 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
Instructions
- 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
- Serve immediately, optionally garnished with extra parsley or a lemon wedge.
Zusatztipps für die Zubereitung
Toasting the pearl couscous for a minute or two before adding liquid brings out a delicious nutty flavor. For the chicken, if you have time, let it marinate for the full two hours in the refrigerator to maximize the herb and citrus notes.
Varianten und Anpassungen
For a vegetarian alternative, replace the chicken with grilled halloumi or chickpeas. You can also customize the salad by adding roasted red peppers or artichoke hearts for more traditional Mediterranean flavor.
Serviervorschläge
These bowls pair beautifully with a crisp Sauvignon Blanc or a chilled glass of rosé. For a bright finish, garnish with a fresh lemon wedge and an extra sprinkle of parsley just before serving.
Save Healthy, vibrant, and packed with authentic ingredients, these Mediterranean Pearl Couscous Chicken Bowls are sure to become a regular in your meal rotation. Enjoy the fresh taste of summer in every bite!
Questions & Answers
- → Can I make this ahead of time?
Yes, prepare the couscous salad and dressing up to 24 hours in advance. Store separately in the refrigerator and combine before serving. Cook the chicken fresh for best texture, or reheat gently.
- → What can I substitute for pearl couscous?
Regular couscous, quinoa, or orzo pasta work well as alternatives. Adjust cooking times accordingly—regular couscous requires only 5 minutes of steeping, while quinoa needs about 15 minutes to simmer.
- → How do I store leftovers?
Keep components in separate airtight containers in the refrigerator for up to 3 days. The couscous will absorb dressing over time, so you may want to add a splash more olive oil or lemon juice when serving leftovers.
- → Can I grill the chicken outdoors?
Absolutely! Thread the marinated chicken strips onto skewers for easier handling on an outdoor grill. Cook over medium-high heat for about 2-3 minutes per side until nicely charred and cooked through.
- → Is this suitable for meal prep?
Perfect for meal prep! Assemble individual containers with the cooled couscous salad base, then add cooked chicken on top. Store dressing in small separate containers to keep everything fresh throughout the week.
- → What wine pairs well with this bowl?
A crisp Sauvignon Blanc complements the lemon and feta notes beautifully. Alternatively, a chilled dry rosé from Provence mirrors the Mediterranean flavors, or a light Assyrtiko for an authentic Greek touch.