Save There's something about assembling a Mediterranean bowl that feels like you're doing something right for yourself. My neighbor stopped by one afternoon while I was prepping this, and the smell of lemon-marinated chicken hitting the hot pan made her pause mid-sentence—that's when I knew it had to become a regular rotation. The brightness of fresh herbs mixed with briny olives and creamy feta turned what could have been just another chicken dinner into something I actually looked forward to making.
I made this for a potluck last spring, and it was the first thing to empty—partly because it's delicious, but also because it's colorful enough to make people curious. Someone asked if it was healthy, which made me laugh since it tastes indulgent but absolutely is, and that contradiction is exactly why it works.
Ingredients
- Boneless, skinless chicken breasts, cut into strips (500 g): Strips cook faster than whole breasts and absorb marinade better; cutting them the same thickness ensures even cooking.
- Olive oil (2 tbsp for marinade, 3 tbsp for dressing): Use good quality oil for the dressing where you taste it raw, but regular is fine for cooking.
- Lemon juice and zest: The zest carries more flavor than juice alone, so don't skip it even if you're in a hurry.
- Garlic, minced (2 cloves): Fresh is always better than powder here; it brings a sharp brightness that ties everything together.
- Dried oregano and thyme (1 tsp and 1/2 tsp): These are what make it taste Mediterranean and keep it from feeling generic.
- Salt and pepper: Taste as you go because the feta and olives add saltiness later.
- Feta cheese, crumbled (100 g): Buy a block and crumble it yourself if you can; pre-crumbled sometimes tastes dusty.
- Pearl couscous (250 g): It's chewier than regular couscous and holds dressing better without getting mushy.
- Water or low-sodium broth (2 cups): Broth adds a subtle depth, but water is fine if that's what you have.
- Cucumber, red bell pepper, cherry tomatoes, red onion: Cut everything roughly the same size so each bite feels balanced and composed.
- Kalamata olives (50 g): Pit them yourself from a jar if possible; the flavor is rounder than pre-pitted.
- Fresh parsley and mint: These wake up the whole bowl at the end; dried herbs won't give you the same freshness.
- Extra-virgin olive oil and Dijon mustard for dressing: The mustard emulsifies everything and adds a subtle sharpness that makes people ask what the secret ingredient is.
- Honey (1/2 tsp): Just enough to balance the acidity without making it sweet.
Instructions
- Marinate the chicken:
- Mix olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper in a bowl, then add your chicken strips and toss until every piece is coated. Even 15 minutes makes a difference, but if you have time to let it sit in the fridge for up to 2 hours, the flavors go deeper.
- Cook the pearl couscous:
- Bring your water or broth to a boil, add the couscous, then immediately reduce heat and cover. After 8–10 minutes it'll be tender with a little chew; drain it, rinse under cold water to stop the cooking, and let it cool completely so it doesn't get sticky.
- Prepare the dressing:
- Whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, and honey in a small bowl until it emulsifies slightly. Taste it and adjust the salt and pepper—this is where you make sure the dressing tastes balanced on its own.
- Build the couscous salad:
- Combine the cooled couscous with your diced cucumber, bell pepper, halved cherry tomatoes, finely chopped red onion, sliced olives, and fresh parsley and mint. Pour the dressing over everything and toss gently but thoroughly so every grain gets coated.
- Cook the chicken:
- Heat your skillet or grill pan over medium-high heat until it's properly hot, then lay in your marinated chicken strips. They'll take about 3–4 minutes per side to turn golden and cooked through; don't move them around—let them sit and develop color.
- Assemble and serve:
- Divide your couscous salad among four bowls, top each with a portion of warm chicken strips, and finish with crumbled feta. Serve right away while the chicken is still warm against the cool salad.
Save There was a moment during dinner when someone asked for seconds and someone else was already making a mental note to buy these ingredients for home—that's when it stopped being just dinner and became something that actually changed their week a little. Food doesn't have to be complicated to feel special; sometimes it just has to taste like you care.
Why Pearl Couscous Matters Here
Regular couscous can turn into mush if you're not careful, but pearl couscous has a resilience that lets you prepare it ahead without worry. It holds dressing without absorbing it all at once, so every bite stays balanced instead of getting heavy by the last spoonful. That slight chew also satisfies something in your mouth that regular couscous misses.
Making It Your Own
I've added roasted eggplant when I had it on hand, and once I threw in artichoke hearts from a jar, and both times it felt fresh instead of improvised. The structure of this bowl is forgiving—you can swap vegetables based on what's in season or what you have left from other cooking. The chicken-feta-herb formula is what matters; the vegetables are your canvas.
Timing and Flexibility
The beauty of this recipe is that you can prep everything ahead and assemble it when you're ready to eat. The couscous salad actually tastes better after sitting for an hour because the flavors meld, and the chicken is best served warm but not piping hot. If you're cooking for just yourself, you can make the whole thing and eat it throughout the week.
- Marinate the chicken the night before and you've cut your cooking time in half the next day.
- The dressing can sit in a jar in the fridge for three days, so make extra.
- Cooked couscous keeps well for four days, making this perfect for meal prep on a Sunday.
Save This bowl taught me that a simple dinner doesn't mean boring, and that Mediterranean flavors have a way of making you feel like you've done something right by your body and your taste buds at the same time. Make it once, and it'll probably become one of those recipes you return to when you want food that feels both nourishing and joyful.
Recipe FAQ
- → Can I prepare the components ahead?
Yes, marinate chicken up to 2 hours in advance. The couscous salad can be prepared a day ahead and stored refrigerated. Cook chicken fresh before serving for best texture and flavor.
- → What substitutions work for pearl couscous?
Regular couscous, quinoa, or orzo pasta make excellent alternatives. Adjust cooking times accordingly—quinoa takes about 15 minutes while regular couscous cooks in just 5 minutes.
- → How do I store leftovers?
Keep components separate in airtight containers. Refrigerate for up to 3 days. Reheat chicken gently in a skillet and serve over chilled or room-temperature couscous salad.
- → Can I grill the chicken outdoors?
Absolutely! Prepare marinated chicken on medium-high grill heat for 3–4 minutes per side until grill marks appear and internal temperature reaches 165°F (74°C).
- → What vegetables can I add?
Roasted eggplant, artichoke hearts, arugula, or roasted red peppers complement the flavors beautifully. Add avocado for creaminess or chickpeas for extra protein in vegetarian versions.