Mediterranean Pearl Couscous Chicken Bowls (Printable)

Fresh Mediterranean bowls featuring marinated chicken and herby pearl couscous salad with crisp vegetables

# 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 - In a bowl, combine olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Add chicken strips, toss to coat thoroughly, and marinate for at least 15 minutes, or up to 2 hours refrigerated.
02 - Bring water or broth to a boil in a medium saucepan. Add couscous, reduce heat to a simmer, cover, and cook for 8 to 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 - In a large bowl, combine cooled couscous, cucumber, bell pepper, tomatoes, red onion, olives, parsley, and mint. Pour dressing over and toss well to coat evenly.
05 - Heat a non-stick skillet or grill pan over medium-high heat. Cook marinated chicken strips for 3 to 4 minutes per side until golden brown and cooked through.
06 - Divide couscous salad among serving bowls. Top each with chicken strips and crumbled feta cheese. Serve immediately.

# Expert Tips:

01 -
  • The chicken strips marinate while you prep everything else, so there's barely any active cooking time and minimal stress.
  • Pearl couscous has this satisfying chewiness that makes the bowl feel more substantial than regular couscous, and it holds dressing beautifully without getting mushy.
  • You can eat this warm or at room temperature, make it ahead for meal prep, and it tastes even better the next day as flavors meld together.
02 -
  • Don't skip the cooling step for the couscous—if you dress it while it's still warm, the grains will absorb the dressing unevenly and become gluey instead of tender and separate.
  • The chicken marinates quickly because it's thin, but those extra thirty minutes to an hour really do deepen the flavor, so plan ahead if you can.
  • Fresh herbs are non-negotiable here—dried mint tastes like medicine, so always use fresh mint if possible, and add it just before serving so it doesn't wilt or lose its brightness.
03 -
  • Cut your chicken into strips rather than chunks because they cook faster and more evenly, and you get more surface area for browning, which is where flavor lives.
  • If your kitchen is warm, keep the couscous salad in the fridge until you're ready to serve, then warm the chicken just before plating so the temperature contrast actually makes the dish feel more vibrant.
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