Vibrant bowls with toasted pearl couscous, Greek-style chicken strips, fresh vegetables, and tangy feta cheese in a zesty Mediterranean dressing.
# What You'll Need:
→ Greek Chicken
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh 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 fresh lemon juice
20 - 1 teaspoon Dijon mustard
21 - ½ teaspoon dried oregano
22 - ¼ teaspoon salt
23 - ¼ teaspoon black pepper
# How To Make It:
01 - Combine olive oil, lemon juice, oregano, garlic, salt, and pepper in a bowl. Add chicken strips and toss thoroughly to coat. Marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor development.
02 - Heat 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 heat to low. Cover and simmer for 10 minutes until tender and liquid is absorbed. Fluff with a fork and allow to cool slightly.
03 - Combine cooled couscous, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley in a large mixing bowl.
04 - Whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper in a small bowl or jar. Pour over the salad mixture and toss until evenly coated.
05 - Heat a grill pan or skillet over medium-high heat. Add marinated chicken strips and cook 3-4 minutes per side until cooked through and golden brown. Remove from heat.
06 - Divide couscous salad evenly among four bowls. Top each portion with chicken strips and sprinkle with crumbled feta cheese. Serve immediately, optionally garnished with additional fresh parsley or a lemon wedge.
