Couscous bowls are a quick and easy meal that’s packed with flavor and nutrition. Made with fluffy couscous, tender chunks of sliced chicken, and protein-packed chickpeas, these bowls will satisfy and keep you feeling full for hours. Topped off with tangy feta and creamy tzatziki sauce, this dish is the perfect combination of fresh, vibrant flavors and hearty, comforting textures.
If you love healthy meals that fill up your family, this couscous bowl recipe is for you! You can also try this ground turkey skillet, these yummy chicken kabobs, or this recipe for tangy teriyaki glazed chicken.
What You’ll Love About this Recipe:
- It’s quick and easy to make – So fast, it’s perfect for a weeknight dinner.
- Homemade marinade – The marinade adds this delicious pop of flavor to the chicken, making it extra yummy.
- Easy to customize – You can customize your couscous bowl with your favorite toppings and veggies.
- Balanced – It’s a balanced meal, packed with protein, fiber, and fresh ingredients.
Ingredients
For the Chicken and Marinade:
- Vegetable oil – Can be substituted with olive oil or avocado oil for a different flavor profile.
- Plain fat-free Greek yogurt – You can use regular plain yogurt or dairy-free yogurt as an alternative.
- Fresh or dried dill – If you don’t have dill, you can try substituting it with parsley or cilantro for a different taste.
- Lemon – Lime juice can be used instead of lemon juice if you prefer a slightly different citrus flavor.
- Garlic powder – Fresh minced garlic can be used instead of garlic powder, but it will have a stronger garlic taste.
- Salt and pepper – To taste
- Large boneless skinless chicken breast – You can use boneless skinless chicken thighs or tofu for a vegetarian option.
For the Couscous Bowls:
- Vegetable oil – Any cooking oil will do.
- Cooked couscous
- Chickpeas – Other types of beans, like black beans or kidney beans, can be used as a substitute.
- Crumbled feta cheese – You can try using goat cheese or another crumbling cheese, like Cotija, if you want.
- Cucumber – Zucchini or bell peppers can be used as alternatives to cucumber for added variety.
- Grape tomatoes – Cherry tomatoes or diced regular tomatoes can be used as a replacement, or omit them altogether.
- Store-bought tzatziki sauce – You can make your own tzatziki sauce at home by combining Greek yogurt, cucumber, garlic, lemon juice, and herbs like dill or mint.
- Fresh dill – Fresh parsley or cilantro can be used as substitutes for dill if desired.
How to Make
STEP ONE: Marinate the chicken. In a bowl, stir together the oil, yogurt, dill, lemon juice, garlic powder, salt, and pepper. Add the chicken to the marinade and allow it to marinate for at least 30 minutes.
STEP TWO: Cook the chicken. Heat a grill pan over medium-high heat coated with oil. Remove the chicken from the marinade and cook the chicken for 6-8 minutes on each side or until cooked through. Transfer the chicken to a plate and allow to rest 3-5 minutes before slicing.
STEP THREE: Build the couscous bowls. Arrange bowls by placing couscous on the bottom and topping with sliced chicken, chickpeas, feta cheese, cucumber slices, tomato halves, a dollop of tzatziki sauce, and fresh dill.
What can I serve with this?
Couscous bowls are already a complete meal on their own, but if you want to add some extra sides, here are a few ideas:
- A fresh green salad with a tangy vinaigrette.
- Grilled vegetables like zucchini, bell peppers, or eggplant.
- Warm pita bread or naan for dipping into the tzatziki sauce.
Tips and Recipe Notes
- The longer you marinate the chicken, the more robust the flavor will be, aim for at least 30 minutes, but longer is fine. Keep it in the fridge while it marinates.
- Preheat your grill pan or grill to medium-high heat before adding the chicken. This gives it a good sear and helps seal all the juices inside.
- Let the cooked chicken rest before you slice it to allow the juices to redistribute and keep it tender.
FAQ
It is recommended to marinate the chicken for at least 30 minutes.
Yes, you can use a different type of vegetable oil if you prefer.
Yes, you can use a regular pan if you don’t have a grill pan. Just make sure to coat it with oil and cook the chicken until it is cooked through.
Yes, you can use a different protein such as beef, pork, or tofu if you prefer. Adjust the cooking time accordingly.
Yes, you can substitute the couscous with another grain like quinoa or rice if you prefer.
If you don’t have tzatziki sauce or don’t enjoy its taste, you can use a different sauce of your choice, such as hummus or a lemon vinaigrette.
Yes, you can prepare the marinade and marinate the chicken ahead of time, up to 24 hours before you want to cook it. You can also cook the chicken in advance and store it in the refrigerator until you’re ready to assemble the couscous bowls. Cooked couscous can also be made ahead and refrigerated.
Storage and Reheating Instructions
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The chicken and couscous will stay fresh for up to 3 days. Keep the toppings separate if possible and everything will stay fresher.
Can I Freeze Leftovers?
Yes, you can freeze the cooked chicken and couscous separately for up to 3 months. Place them in freezer-safe containers or bags. However, the texture of the veggies and tzatziki sauce might be a bit different. The veggies will likely thaw a bit soggy and the tzatziki may separate a bit.
How to Reheat
To reheat, thaw the frozen leftovers in the refrigerator overnight. You can then microwave them until heated through or reheat in a skillet with a little oil over medium heat.
Can this recipe be made gluten-free?
Yes! If you need a gluten-free version, simply substitute the couscous with gluten-free grains like quinoa or rice. Make sure to check the labels of other ingredients like the tzatziki sauce for gluten.
More Bowl Recipes
Couscous Bowls
Ingredients
Marinade
- ¼ cup vegetable oil
- 1/2 cup plain fat-free Greek yogurt
- 1 tablespoon fresh or dried dill
- ½ lemon juiced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 large boneless skinless chicken breast
Couscous Bowl
- 1 tablespoon vegetable oil
- 1 cup cooked couscous
- 15 ounces chickpeas drained, rinsed
- 3 tablespoons crumbled feta cheese
- 1 large cucumber sliced
- 1/2 cup grape tomatoes halved
- 1/4 cup Store-bought tzatziki sauce
- 1 tablespoon fresh dill
Instructions
- Marinate the chicken. In a bowl, stir together the oil, yogurt, dill, lemon juice, garlic powder, salt, and pepper. Add the chicken to the marinade and allow it to marinate for at least 30 minutes.
- Cook the chicken. Heat a grill pan over medium-high heat coated with oil. Remove the chicken from the marinade and cook the chicken for 6-8 minutes on each side or until cooked through. Transfer the chicken to a plate and allow to rest 3-5 minutes before slicing.
- Build the couscous bowls. Arrange bowls by placing couscous on the bottom and topping with sliced chicken, chickpeas, feta cheese, cucumber slices, tomato halves, a dollop of tzatziki sauce, and fresh dill.
Notes
- The longer you marinate the chicken, the more robust the flavor will be, aim for at least 30 minutes, but longer is fine. Keep it in the fridge while it marinates.
- Preheat your grill pan or grill to medium-high heat before adding the chicken. This gives it a good sear and helps seal all the juices inside.
- Let the cooked chicken rest before you slice it to allow the juices to redistribute and keep it tender.
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