Classic Mediterranean Chicken Couscous (Print Version)
Tender spiced chicken, fluffy couscous, and vibrant vegetables with creamy 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, up to overnight for deeper flavor penetration.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 5-6 minutes per side until golden brown and cooked through. Let rest for 5 minutes, then slice into strips.
03 - Bring chicken broth or water to a boil. Stir in couscous, cover immediately, and remove from heat. Let stand for 5 minutes until liquid is absorbed, then fluff with a fork.
04 - Whisk together tahini, yogurt, lemon juice, olive oil, grated garlic, salt, and pepper in a small bowl. Gradually add warm water until sauce reaches desired drizzling consistency.
05 - Divide fluffed couscous among four bowls. Arrange spinach or arugula, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top.
06 - Drizzle lemon-tahini sauce generously over each bowl. Garnish with fresh chopped parsley. Serve immediately while chicken is warm.
# Insider Tips:
01 -
- The chicken comes out incredibly juicy with that perfect char from the spices
- Everything happens in under 45 minutes but tastes like you spent all afternoon cooking
- The lemon-tahini sauce is the kind of dressing youll want to put on everything
02 -
- Dont skip resting the chicken after cooking, or all those juices will end up on your cutting board instead of in your bowl
- The sauce will thicken as it sits, so thin it with warm water right before serving
03 -
- Let your chicken come to room temperature before cooking for more even results
- Double the sauce and keep it in your fridge for salads and grain bowls all week