Name: Classic Mediterranean Chicken Couscous Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1.75 tbsp cinnamon; 1 tsp paprika; 1/2 tsp ground ginger; 1/2 tsp nutmeg; 1/2 tsp cayenne pepper; 1/2 tsp salt; 1/2 tsp garlic powder; salt, to taste; black pepper, to taste; 1 tbsp Moroccan spice mix; 1.5 lb chicken breast, cut into 1-inch chunks; 1/4 cup tomato paste (Mutti double concentrated recommended); 1.5 tbsp olive oil; 1 cup chicken broth; 1 cup couscous; 1.75 cups water; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1 red onion, thinly sliced; 1/3 cup plain full-fat Greek yogurt; 2.5 tbsp fresh parsley, roughly chopped

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Introduction

This Classic Mediterranean Chicken Couscous Bowl brings together fragrant spices, tender chicken, and fresh vegetables for a wholesome and flavorful meal. It’s a vibrant dish perfect for a quick weeknight dinner or a casual lunch that feels special.

A bowl filled with layers starting at the bottom with a light beige couscous base, topped with several grilled chicken pieces that are golden brown with a slight char, sprinkled with green herbs. Around the chicken, there are fresh vegetable sections: thin purple-red onion slices on the top right, green cucumber slices with a slightly glossy texture on the middle right, and bright red cherry tomato halves at the bottom right. In the center of the bowl, there is a dollop of white creamy sauce with visible black pepper flakes and green herbs on top. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.75 tbsp cinnamon
1 tsp paprika
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1/2 tsp salt
1.5 lb chicken breast (cut into 1-inch chunks)
1 tbsp Moroccan spice mix
1/4 cup tomato paste (preferably double concentrated)
1.5 tbsp olive oil
1 cup chicken broth
1/2 tsp garlic powder
Salt and black pepper to taste
1 cup couscous
1.75 cups water
1 cucumber (diced)
1 cup cherry tomatoes (halved)
1 red onion (thinly sliced)
1/3 cup plain full-fat Greek yogurt
2.5 tbsp fresh parsley (roughly chopped)

Instructions

Step 1: Prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, thinly slicing the red onion, and roughly chopping the parsley. Set each aside in separate bowls.
Step 2: In a small bowl, combine cinnamon, paprika, ground ginger, nutmeg, cayenne pepper, salt, and garlic powder to create the spice blend.
Step 3: Bring 1.75 cups water to a boil with a pinch of salt in a saucepan. Stir in couscous once, cover, and remove from heat. Let it sit undisturbed while you cook the chicken.
Step 4: Toss chicken chunks in a bowl with Moroccan spice mix and olive oil until evenly coated.
Step 5: Heat a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes without stirring too much, letting it brown on at least one side.
Step 6: Stir in tomato paste and cook about 1 minute to caramelize.
Step 7: Pour in chicken broth, bring to a gentle simmer, and cook 5-7 minutes until sauce thickens and chicken is fully cooked.
Step 8: Fluff couscous with a fork, breaking up clumps. Divide couscous evenly into 4 bowls.
Step 9: Top couscous with chicken and sauce, then arrange cucumber, tomatoes, and red onion around the chicken.
Step 10: Add a dollop of Greek yogurt to each bowl and sprinkle with fresh parsley. Serve immediately.

Tips & Variations

For extra flavor, toast the couscous briefly in olive oil before adding water.
Swap chicken breast for thighs if you prefer juicier meat.
Add toasted almonds or pine nuts for a crunchy texture.
Use fresh garlic instead of garlic powder if available for a more vibrant taste.
To make it vegetarian, substitute chicken with roasted chickpeas or grilled halloumi.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep couscous fluffy when reheating, sprinkle a little water over it and cover loosely.

How to Serve

A shallow white bowl filled with a bed of yellow couscous covered with scattered pieces of green cucumber, red cherry tomato halves, and small bits of purple onion. On top, there are several chunks of golden-brown grilled chicken sprinkled with chopped green herbs. A silver spoon holds up a bite-sized piece of the grilled chicken covered with white creamy sauce and garnished with a small green herb leaf. The bowl is placed on a white marbled surface with a soft blue cloth blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prep the chicken and vegetables in advance, but it’s best to combine and serve just before eating to retain freshness and texture.

What can I use instead of couscous?

If you prefer, substitute couscous with quinoa, rice, or bulgur wheat for a similar grain base with different textures and flavors.