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Fresh Greek Chicken Couscous Bowl

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A quick and vibrant lunch bowl featuring toasted Israeli couscous, juicy chicken, fresh veggies, and a tangy lemon-oregano feta dressing. Perfect for a light, satisfying meal any day of the week.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), sliced thinly
  • 1 tablespoon olive oil (for chicken)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup Israeli (pearl) couscous (about 170 g)
  • 1 1/4 cups vegetable or chicken broth (300 ml)
  • 1 tablespoon olive oil (for couscous)
  • Pinch of salt (for couscous)
  • 1 medium cucumber, diced (English cucumber preferred)
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, diced
  • 1/4 red onion, finely chopped (optional)
  • 1/2 cup Kalamata olives, pitted and sliced
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 2 tablespoons crumbled feta cheese
  • 1 teaspoon dried oregano (for dressing)
  • 1 garlic clove, minced
  • Salt and pepper to taste (for dressing)
  • Fresh parsley or mint leaves, chopped (for garnish)
  • Extra crumbled feta (for garnish)

Instructions

  1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast, stirring frequently, for about 3-4 minutes until golden and nutty.
  2. Add 1 1/4 cups broth and a pinch of salt to the couscous. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes until liquid is absorbed and couscous is tender but chewy. Remove from heat and fluff with a fork. Set aside to cool slightly.
  3. Season sliced chicken breasts with salt, pepper, and dried oregano.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken slices in a single layer for 3-4 minutes per side until golden brown and cooked through. Remove from heat and set aside.
  5. In a small bowl, whisk together lemon juice, extra virgin olive oil, crumbled feta, minced garlic, dried oregano, salt, and pepper until smooth.
  6. In a large mixing bowl, toss diced cucumber, cherry tomatoes, red bell pepper, red onion, and Kalamata olives.
  7. Add cooled couscous and cooked chicken to the veggies. Pour dressing over and gently toss to combine.
  8. Garnish with chopped parsley or mint and extra crumbled feta. Serve immediately or chill for 30 minutes for a cooler flavor.

Notes

Toast the couscous for nuttier flavor and better texture. Slice chicken thinly and cook in batches to avoid overcrowding. Let couscous cool slightly before mixing with veggies to keep them crisp. Use fresh lemon juice for best dressing flavor. Add water to dressing if too thick. Prep chicken and couscous ahead for easy assembly. For gluten-free, substitute couscous with quinoa or cauliflower rice. For dairy-free, omit or substitute feta.

Nutrition

Keywords: Greek chicken bowl, couscous recipe, healthy lunch, quick dinner, Mediterranean, lemon oregano dressing, feta cheese, vibrant veggies

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