Mediterranean Chicken and Couscous Bowls

• 1 1/2 cups chicken broth
• 1 cup couscous
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup green olives, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

Steps

1. 1 In a medium saucepan, bring chicken broth to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes.
2. 2 While couscous is resting, season chicken with paprika, garlic powder, oregano, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat and cook chicken for 5-6 minutes per side until cooked through.
3. 3 Slice the cooked chicken into strips.
4. 4 Fluff couscous with a fork and stir in sun-dried tomatoes, olives, feta, parsley, lemon juice, and the remaining 1 tablespoon olive oil.
5. 5 Divide couscous among four bowls, top with chicken, and serve immediately.

Equipment

• Medium saucepan
• Skillet
• Cutting board and knife

Variations

• Add chickpeas for extra protein.
• Substitute quinoa for couscous for a gluten-free option.

Substitutions

• If sun-dried tomatoes are not available, use regular tomatoes.
• Replace feta with goat cheese for a tangy alternative.

Pairings

• A glass of crisp white wine.
• Tzatziki sauce for dipping.

Nutrition

Tips

• For extra flavor, marinate the chicken in olive oil, lemon juice, and spices for at least 30 minutes before cooking.
• Customize your bowl by adding roasted vegetables like zucchini or bell peppers.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the couscous moist.

Freezing: This dish can be frozen for up to 1 month. Thaw overnight in the fridge and reheat gently in the microwave.

Serving Suggestions

• Pair with a crisp Greek salad for a refreshing side.
• Serve with warm pita bread for a complete meal.

FAQ