Greek Chicken Couscous Bowl Recipe

Couscous: A small, granular pasta made from semolina, perfect for absorbing flavors.

Chicken breasts: Lean protein source, cut into strips for even cooking.

Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color.

Cucumber: Refreshing and crunchy, diced for texture.

Red onion: Adds a sharp, tangy flavor when thinly sliced.

Feta cheese: A salty, crumbly cheese that enhances the Mediterranean taste.

Olive oil: Used for cooking the chicken and making the dressing, adds richness.

Lemon juice: Provides acidity and brightness to the dressing.

Dried oregano: A fragrant herb that adds a classic Greek flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a mild heat and depth of flavor.

When cooking the chicken strips, ensure they are evenly sized to promote uniform cooking. To enhance the flavor, marinate the chicken in a mixture of olive oil, lemon juice, and dried oregano for at least 30 minutes before cooking. This will infuse the chicken with a deeper, more robust taste. Additionally, when preparing the couscous, fluff it with a fork after cooking to prevent clumping and to ensure a light, airy texture in your couscous bowl.

• cooked couscous - Substitute with quinoa: Quinoa is a great alternative as it has a similar texture and is also a good source of protein and fiber.

• chicken breasts - Substitute with tofu: Tofu is a good vegetarian option that can absorb flavors well and provides a similar texture.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute.

• diced cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be used raw or lightly cooked.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same way as red onions.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to the dish.

• dried oregano - Substitute with dried thyme: Thyme has a similar earthy flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used in smaller quantities due to its saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used in the same way as black pepper.

• Allow the couscous and chicken to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Store the couscous mixture and chicken strips separately in airtight containers. This keeps the textures distinct and prevents the chicken from making the couscous mushy.
• For the couscous mixture, place it in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.
• Store the cooked chicken strips in a separate airtight container in the refrigerator. They will remain good for up to 3-4 days as well.
• If you plan to freeze the dish, place the couscous mixture in a freezer-safe container or a resealable freezer bag. Squeeze out as much air as possible before sealing.
• For the chicken strips, wrap them individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable freezer bag.
• Label the containers with the date to keep track of freshness.
• When ready to eat, thaw the couscous mixture and chicken strips in the refrigerator overnight.
• Reheat the chicken strips in a skillet over medium heat until warmed through, or microwave them in short intervals to avoid drying out.
• Serve the reheated chicken strips over the couscous mixture and enjoy a quick, delicious meal.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Add the leftover Greek Chicken Couscous Bowl to the skillet.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes or until the chicken is warmed through.
  5. If the couscous seems dry, add a splash of lemon juice or chicken broth to moisten it.

• Microwave Method:

  1. Place the leftover Greek Chicken Couscous Bowl in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the contents to ensure even heating.
  5. Continue microwaving in 30-second intervals until the chicken and couscous are heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Greek Chicken Couscous Bowl to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the chicken and couscous are thoroughly heated.
  5. For added moisture, you can drizzle a bit of olive oil or lemon juice over the dish before covering it with foil.

• Steaming Method:

  1. Place the Greek Chicken Couscous Bowl in a heatproof bowl.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Add water to the pot and bring it to a gentle boil.
  4. Place the bowl in the steamer or on the rack, cover, and steam for about 5-10 minutes.
  5. Check to ensure the chicken and couscous are heated through, adding more time if necessary.

• Large skillet: Used to cook the chicken strips until they are golden brown and cooked through.

• Mixing bowl: Used to combine the cooked couscous, cherry tomatoes, cucumber, red onion, and feta cheese.

• Small bowl: Used to whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Knife: Used to cut the chicken breasts into strips, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.

• Cutting board: Used as a surface for cutting the chicken, tomatoes, cucumber, and red onion.

• Measuring cups: Used to measure out the couscous, cherry tomatoes, cucumber, red onion, and feta cheese.

• Measuring spoons: Used to measure out the olive oil, lemon juice, dried oregano, salt, and black pepper.

• Serving bowls: Used to divide the couscous mixture and top with the cooked chicken strips for serving.

Pre-cook the chicken: Cook the chicken breasts in advance and store them in the fridge. This way, you can quickly add them to your couscous bowl when ready to serve.

Use pre-chopped veggies: Buy pre-chopped cherry tomatoes, cucumber, and red onion to save time on preparation.

Make the dressing ahead: Whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper and store it in a jar. Shake well before using.

Batch cook couscous: Cook a large batch of couscous and store it in the fridge. Use it for multiple meals throughout the week.