Greek Chicken Couscous Bowl Recipe

Couscous: A type of pasta made from semolina, often used in Mediterranean cuisine.

Chicken: Diced and cooked, it provides protein and a hearty texture.

Cherry tomatoes: Halved for a burst of sweetness and color.

Cucumber: Diced for a refreshing crunch.

Red onion: Thinly sliced for a sharp, tangy flavor.

Feta cheese: Crumbled for a salty, tangy taste.

Kalamata olives: Pitted and sliced, these add a rich, briny flavor.

Olive oil: Used for cooking the chicken and as a base for the dressing.

Lemon juice: Adds a zesty, fresh flavor to the dressing.

Oregano: A dried herb that adds a classic Mediterranean flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the seasoning.

When preparing this dish, ensure that the couscous is fluffy and not clumped together. To achieve this, after cooking, spread the couscous on a baking sheet and let it cool slightly. Use a fork to gently fluff it up, breaking apart any lumps. This will help the couscous integrate better with the other ingredients, ensuring an even distribution of flavors and textures.

• cooked couscous - Substitute with quinoa: Quinoa is a protein-rich grain that offers a similar texture and nutritional profile to couscous.

• diced cooked chicken - Substitute with grilled tofu: Grilled tofu provides a plant-based protein alternative that absorbs flavors well.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture to cherry tomatoes.

• cucumber - Substitute with zucchini: Zucchini can be used raw and offers a similar crunch and mild flavor.

• red onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to red onions.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture as feta.

• kalamata olives - Substitute with black olives: Black olives provide a milder flavor but still add a briny taste to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• dried oregano - Substitute with dried thyme: Dried thyme provides a similar earthy and aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• To store your Greek Chicken Couscous Bowl, transfer the mixture into an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The couscous bowl can be stored for up to 3-4 days, making it a perfect option for meal prep.
• If you plan to enjoy the dish cold, simply give it a good stir before serving to redistribute the dressing and flavors.
• For a warm meal, reheat the couscous bowl in the microwave. Use a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power for about 1-2 minutes, stirring halfway through to ensure even heating.
• To freeze, portion the Greek Chicken Couscous Bowl into individual servings. This makes it easier to thaw and reheat only what you need.
• Use freezer-safe containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible before sealing to prevent freezer burn.
• Label each container or bag with the date to keep track of how long it has been stored.
• The couscous bowl can be frozen for up to 2 months. Beyond this, the texture of the vegetables and couscous may start to degrade.
• When ready to eat, thaw the couscous bowl in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the thawed couscous bowl in the microwave or on the stovetop. For stovetop reheating, use a skillet over medium heat, adding a splash of olive oil or lemon juice to refresh the flavors. Stir occasionally until heated through.

• Microwave Method

  1. Place the Greek Chicken Couscous Bowl in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method

  1. Heat a tablespoon of olive oil in a large skillet over medium heat.
  2. Add the Greek Chicken Couscous Bowl to the skillet.
  3. Stir occasionally to prevent sticking and ensure even heating.
  4. Cook for about 5-7 minutes, or until the chicken and couscous are heated through.
  5. Remove from heat and serve immediately.

• 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 15-20 minutes, or until the chicken and couscous are thoroughly heated.
  5. Remove from the oven, let it cool for a couple of minutes, and serve.

• Steam Method

  1. Place the Greek Chicken Couscous Bowl in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket and cover with a lid.
  4. Steam for about 5-10 minutes, or until the chicken and couscous are heated through.
  5. Carefully remove the bowl from the steamer and serve immediately.

• Large skillet: Used to heat the olive oil and cook the chicken until heated through.

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

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

• Whisk: Used to mix the dressing ingredients together in the small bowl.

• Knife: Used to dice the cooked chicken, halve the cherry tomatoes, and dice the cucumber.

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

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

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

• Serving spoon: Used to mix the couscous mixture and serve the final dish.

Use pre-cooked chicken: Save time by using pre-cooked chicken from the store or leftovers from a previous meal.

Pre-chop vegetables: Dice the cucumber, red onion, and halve the cherry tomatoes in advance and store them in the fridge.

Instant couscous: Opt for instant couscous which cooks in just a few minutes.

Ready-made dressing: Use a store-bought Greek dressing to skip making your own.

Batch cooking: Prepare a large batch of the couscous mixture and store it in the fridge for quick meals throughout the week.