Name: Greek Chicken Bowls with Toasted Pearl Couscous and Tzatziki Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Cuisine: Mediterranean
Ingredients: 3 large chicken breasts; 1 cup plain full-fat Greek yogurt; 1/4 cup olive oil; 2 tablespoons lemon juice; 3 cloves garlic, minced or pressed; 1 teaspoon oregano; 1 teaspoon smoked paprika; 1/2 teaspoon turmeric; 1 teaspoon cumin; 1/4 teaspoon cayenne; 2 teaspoons kosher salt; 2 tablespoons unsalted butter; 1 large shallot, sliced; 2 cloves garlic, sliced; 2 cups pearl couscous; 2 1/2 cups vegetable stock or water; 1 teaspoon cumin; 1 teaspoon kosher salt; Freshly ground black pepper, to taste; 2 teaspoons fresh mint, chopped; 1 cup plain full-fat Greek yogurt; 1 small cucumber, finely grated; 2 cloves garlic, minced or pressed; 1 tablespoon lemon juice; 1 tablespoon olive oil; 2 tablespoons fresh mint or dill, chopped; Salt and pepper, to taste; Tomato cucumber salad, as preferred; Crispy chickpeas, as preferred; Hummus, for serving

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Introduction

Greek Chicken Bowls with Toasted Pearl Couscous are a vibrant and flavorful meal perfect for any day of the week. Tender marinated chicken pairs beautifully with nutty couscous, fresh tzatziki, and tangy salads for a satisfying bowl packed with Mediterranean goodness.

The image shows two grilled chicken skewers with a golden-brown and slightly charred texture placed diagonally on a white, scalloped edge plate, garnished with a few green leaves under and around the skewers. To the top right, there is a white scalloped bowl filled with light beige couscous mixed with small bits of vegetables or herbs, giving it a speckled look. Below that, a white bowl contains round, crispy, golden chickpeas. On the right side, a white bowl holds a fresh salad made of green cucumber slices, red cherry tomato halves, and dark olives on a bed of green lettuce. The background is a smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large chicken breasts
1 cup plain full-fat Greek yogurt
1/4 cup olive oil
2 tablespoons lemon juice
3 cloves garlic (minced or pressed)
1 teaspoon oregano
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1 teaspoon cumin
1/4 teaspoon cayenne
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 large shallot (sliced)
2 cloves garlic (sliced)
2 cups pearl couscous
2 1/2 cups vegetable stock (or water)
1 teaspoon cumin
1 teaspoon kosher salt
2 teaspoons fresh mint
1 small cucumber (finely grated)
2 cloves garlic (minced or pressed)
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons fresh mint (or dill)
Salt and pepper to taste
Tomato cucumber salad (for serving)
Crispy chickpeas (for serving)
Hummus (optional, for serving)
Pita or naan (warm, for serving)
Crumbled feta (for topping)
Arugula (optional, for serving)

Instructions

Step 1: In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, smoked paprika, turmeric, cumin, cayenne, and kosher salt to create the marinade. Taste and adjust seasoning if desired.
Step 2: Cut the chicken breasts into 2-3 inch pieces and add them to the marinade. Toss gently to ensure each piece is fully coated. Marinate in the fridge for at least 2 hours, preferably overnight.
Step 3: Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Step 4: Preheat your grill to 400-450°F. Cook the chicken skewers for 6-8 minutes per side until charred and cooked through (internal temperature 165°F). Alternatively, roast on a foil-lined baking sheet at 425°F for 18-20 minutes, then broil for 2-3 minutes to crisp edges.
Step 5: For the couscous, melt butter in a large skillet over medium-high heat. Add sliced shallots and garlic, sauté for 5-7 minutes until golden and crispy, then remove and set aside.
Step 6: Add pearl couscous to the pan and toast for 3-5 minutes, stirring frequently until golden.
Step 7: Pour in vegetable stock, cumin, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes until liquid is absorbed and couscous is tender.
Step 8: Remove from heat and stir in the crispy shallots and fresh mint.
Step 9: To make tzatziki, grate cucumber finely and squeeze out excess water. In a bowl, combine Greek yogurt, cucumber, minced garlic, olive oil, lemon juice, fresh mint, salt, and pepper. Mix well, cover, and chill for at least 30 minutes.
Step 10: To assemble the bowls, add toasted pearl couscous as the base. Layer with the grilled Greek chicken, tomato cucumber salad, crispy chickpeas, crumbled feta, and a generous spoonful of tzatziki. Serve with warm pita or naan and arugula if desired.

Tips & Variations

For extra smoky flavor, finish chicken skewers on a hot grill or under the broiler for a few minutes.
Substitute fresh dill for mint in the tzatziki for a different herbal note.
Use quinoa or rice instead of couscous for a gluten-free option.
Marinate chicken overnight for deeper flavor and more tender meat.
Serve with a side of hummus for added creaminess and protein.

Storage

Store the chicken, couscous, tzatziki, and salad components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and couscous gently in a skillet or microwave. Tzatziki is best served chilled and should not be heated.

How to Serve

A white scalloped bowl holds a layered dish starting with a base of light beige pearl couscous with visible small herbs and bits of toasted onions throughout, topped with golden yellow grilled chicken pieces that have slight charred edges, a segment of round dark brown roasted chickpeas, and a small heap of crumbled white feta cheese. Alongside the couscous, there is a fresh salad layer with bright green mint leaves, cucumber slices, halved red and orange cherry tomatoes, and sliced black olives. Against one side of the bowl sits two triangular pieces of light brown pita bread. Surrounding the main bowl on a white marbled surface are multiple small white bowls: one with more pearl couscous, one with creamy white yogurt sauce garnished with green mint leaves and drops of olive oil, one with a colorful tomato and cucumber salad, one with crispy roasted chickpeas, and another with chunks of feta cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a grill?

Yes, you can roast the marinated chicken in the oven at 425°F for 18-20 minutes, then broil for 2-3 minutes to get some charred edges. This method works well if you don’t have a grill.

How do I prevent the cucumber from making the tzatziki watery?

After grating, gently squeeze the cucumber in a clean kitchen towel or paper towel to remove excess liquid before adding it to the yogurt. This keeps your tzatziki thick and creamy.