Mediterranean Pearl Couscous Chicken Bowls (Printer-friendly)

Fresh chicken strips with herby pearl couscous salad, lemon feta marinade, and Mediterranean vegetables for a balanced meal.

# What You'll Need:

→ Chicken & Marinade

01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 3.5 oz feta cheese, crumbled

→ Pearl Couscous Salad

10 - 1 1/4 cups pearl couscous
11 - 2 cups water or low-sodium chicken broth
12 - 1/2 cucumber, diced
13 - 1 red bell pepper, diced
14 - 1 cup cherry tomatoes, halved
15 - 1/4 small red onion, finely chopped
16 - 1/3 cup Kalamata olives, pitted and sliced
17 - 2 tablespoons fresh parsley, chopped
18 - 2 tablespoons fresh mint, chopped

→ Dressing

19 - 3 tablespoons extra-virgin olive oil
20 - Juice of 1 lemon
21 - 1 teaspoon Dijon mustard
22 - 1/2 teaspoon honey
23 - Salt and pepper to taste

# Directions:

01 - Combine olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and black pepper in a mixing bowl. Add chicken strips and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours refrigerated.
02 - Bring water or chicken broth to a boil in a medium saucepan. Add pearl couscous, reduce heat to a simmer, cover, and cook for 8-10 minutes until tender. Drain, rinse briefly with cold water, and set aside to cool.
03 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste.
04 - Combine cooled couscous, diced cucumber, diced bell pepper, halved cherry tomatoes, chopped red onion, sliced Kalamata olives, fresh parsley, and fresh mint in a large salad bowl. Pour dressing over the mixture and toss well to combine.
05 - Heat a non-stick skillet or grill pan over medium-high heat. Cook marinated chicken strips for 3-4 minutes per side until golden brown and cooked through.
06 - Divide couscous salad evenly among four serving bowls. Top each bowl with cooked chicken strips and crumbled feta cheese. Serve immediately.

# Expert Advice:

01 -
  • The entire bowl comes together in under 45 minutes, and most of that is just marinating and cooking time you can spend doing something else.
  • It's the kind of meal that tastes like you fussed over it, but actually rewards you for keeping things simple and fresh.
  • Pearl couscous has this wonderful chewy texture that actually holds up to the dressing instead of getting soggy like regular couscous does.
02 -
  • Don't overcrowd the skillet when cooking chicken—if the pieces are touching too much, they'll steam instead of sear, and you lose that golden crust that makes everything taste better.
  • The couscous needs to cool before you dress it, otherwise the dressing will absorb unevenly and some bites will be overseasoned while others taste bland.
  • Feta can become rubbery if it sits in the warm couscous salad for too long, so add it right when you're ready to serve or keep it separate and sprinkle it on top.
03 -
  • If you're making this ahead, keep the feta separate and add it just before serving—it won't dissolve into the salad or get overly soft this way.
  • A squeeze of lemon juice over the finished bowls right at the table feels like a small indulgence and brightens everything up one more time.
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