Mediterranean Chicken and Couscous Bowls

Mediterranean Chicken with Couscous Bowls

You can try switching out the cucumbers and tomatoes for carrots and broccoli in these quickly-made bowls.


  • 1 tbsp olive oil
  • 1/12 cup uncooked whole-wheat Israeli couscous
  • 2 1/4 cups water
  • 1/2 cup plain Greek yogurt
  • 3 tbsp whole buttermilk
  • 1 1/2 tbsp white vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 garlic clove, grated
  • 1 1/2 tbsp chopped fresh dill, divided
  • 12 oz skinless, boneless rotisserie chicken, shredded
  • 1 small English cucumber, halved lengthwise and sliced (about 1 1/2 cups)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup thinly sliced red onion
  • 1 oz feta cheese, crumbled


  1. Heat oil in a large saucepan over medium-high. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain again.
  2. Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tbsp dill. Divide cooked couscous evenly among 4 bowls. Arrange chicken, cucumber, tomatoes, red onion, and feta evenly over couscous. Top each serving with about 3 tbsp yogurt mixture; sprinkle with remaining 1 1/2 tsp dill. Serves 4 (serving size: about 1 3/4 cups).


I chose to serve this with Roasted Carrots with Pine Nut Gremolata. Starting the carrots at a high temp gives them a nice browned exterior; finishing them off at a lower temperature. You can also pair this with a nice fish.


  • 1 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1 lb small carrots, trimmed
  • 2 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp chopped chives
  • 1 tbsp toasted pine nuts
  • 1 tsp grated orange rind
  • 1 tsp minced garlic
  • 1 tbsp malt vinegar


  1. Preheat oven to 450°F.
  2. Toss olive oil, salt, and pepper with carrots on a baking sheet. Bake at 450°F for 20 minutes, stirring after 10 minutes.
  3. Reduce oven to 325°F (but keep pan in oven). Bake for 10 more minutes.
  4. Combine parsley, chives, pine nuts, orange rind, and garlic. Add to carrots with vinegar; toss. Serves 4 (serving size: about 4 oz).

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