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Mediterranean Chicken Couscous Bowls with Feta
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large skillet
  • Medium saucepan
  • Mixing bowl

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and black pepper
  • 1 cup couscous
  • 1 1/4 cups chicken broth
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup kalamata olives, sliced
  • 4 ounces feta cheese, crumbled
  • 1 lemon, juiced
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Season the chicken pieces with oregano, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then cook the chicken until browned and cooked through, about 6 to 8 minutes. Remove from heat and set aside.
  • In a medium saucepan, bring the chicken broth to a boil. Stir in the couscous, cover the pan, and remove it from heat. Let it sit for 5 minutes, then fluff with a fork.
  • While the couscous rests, prepare the vegetables by dicing the cucumber, halving the tomatoes, slicing the red onion, and slicing the olives.
  • Divide the couscous among four bowls. Top each with cooked chicken, cucumber, tomatoes, red onion, and olives. Sprinkle crumbled feta over the top.
  • Drizzle the remaining tablespoon of olive oil and the lemon juice over each bowl. Finish with chopped parsley before serving.

Notes

For the fluffiest couscous, avoid stirring it while it steams. If you want to prep ahead, cook the chicken and couscous the night before and store them separately so the vegetables stay crisp when you assemble the bowls later. Leftovers reheat well if you warm just the chicken and couscous, then add fresh toppings.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large skillet, Medium saucepan, Mixing bowl