Classic Mediterranean Chicken Couscous Bowl Recipe
A vibrant and flavorful Classic Mediterranean Chicken Couscous Bowl featuring tender spiced chicken, fluffy couscous, and fresh vegetables, finished with creamy Greek yogurt and bright parsley for a balanced and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
Spices & Seasonings
- 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
Protein & Sauces
- 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
Grains
- 1 cup couscous
- 1.75 cups water
Vegetables & Garnishes
- 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
- Prep Vegetables and Spice Blend: Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop fresh parsley. Set vegetables aside in separate bowls. In a small bowl, mix cinnamon, paprika, ground ginger, nutmeg, cayenne pepper, salt, and garlic powder to make your spice blend for the chicken.
- Cook Couscous: Bring 1.75 cups water to a boil in a saucepan with a pinch of salt. Stir in the couscous once, cover, and remove from heat. Let it sit undisturbed while cooking the chicken, allowing the couscous to absorb the water and become fluffy.
- Season Chicken: Cut chicken into 1-inch chunks and place in a bowl. Add 1 tablespoon Moroccan spice mix and 1.5 tablespoons olive oil, tossing to coat chicken evenly.
- Sear Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook without stirring too much for 3-4 minutes, allowing the chicken to brown and develop a flavorful crust on at least one side.
- Add Tomato Paste and Simmer: Stir tomato paste into the seared chicken and cook for about 1 minute to caramelize. Pour in chicken broth and bring to a gentle simmer. Cook 5-7 minutes, stirring occasionally, until sauce thickens and chicken is fully cooked and tender.
- Fluff Couscous: Remove couscous from heat and fluff gently with a fork to separate grains and prevent clumping.
- Assemble Bowls: Divide couscous into 4 bowls as a base. Top each with chicken and sauce, then arrange cucumber, cherry tomatoes, and red onion around the chicken in sections for an appealing presentation.
- Add Yogurt and Parsley: Dollop approximately 1 tablespoon of plain Greek yogurt onto each bowl’s center or side. Sprinkle fresh parsley over the top to finish.
- Serve: Serve immediately while the couscous and chicken are warm, allowing the yogurt to complement and balance the warm spices.
Notes
- Using full-fat Greek yogurt adds creaminess and balances the spice heat.
- Allowing the chicken to brown without stirring develops richer flavor.
- You can adjust cayenne pepper quantity to control spice level.
- Organizing vegetables in sections enhances presentation and allows customization.
- Use Mutti or another double-concentrated tomato paste for deeper flavor.
- To make this gluten free, substitute couscous with quinoa or cauliflower rice.
Keywords: Mediterranean chicken, couscous bowl, Moroccan spices, healthy chicken dinner, Greek yogurt, easy chicken recipe, quick Mediterranean meal
