Greek Chicken Couscous Bowl

Looking for a lunch idea straight out of the Mediterranean? Toss together a refreshing vegetable trio (lettuce, tomato and cucumber!) with fluffy couscous and savory grilled chicken. Drizzle with some Greek dressing, and dig in.

Ingredients for servings

    For the chicken bowl

  • precooked or leftover chicken breasts

  • 0.5 cup couscous cooked

  • 1 cup Romaine lettuce

  • 0.5 cup chopped English cucumber

  • 0.5 cup cherry tomatoes sliced

  • 0.25 medium red onion sliced

  • 0.25 cup lack olives sliced

  • 0.25 cup crumbled feta cheese

  • Pita bread optional

  • For the dressing

  • 0.5 medium lemon ,juiced

  • 1 teaspoon red wine vinegar

  • 1 clove garlic minced

  • 0.5 teaspoon dried oregano

  • 0.25 teaspoon Dijon mustard

  • 0.25 cup olive oil

  • Black pepper to taste


  • In a small saucepan, bring 3/4 cup water and a pinch of sea salt to a boil. Stir couscous into the boiling water, cover with a lid and remove from heat. Let sit for about 5 minutes or until all the water is absorbed. Set aside and allow to cool, then fluff with a fork.

  • Heat the chicken strips according to package directions. Once warm, chop chicken into bite-size pieces.

  • Place lettuce in the bottom of salad bowl. Layer on chicken, cucumber, tomatoes and red onion. Top with 1/2 cup cooled couscous.

  • In a Mason jar with a lid, add dressing ingredients, and shake until well-combined, about 15 seconds. Pour the vinaigrette over the salad. Add crumbled olives and feta, and toss lightly. Serve at room temperature, with toasted pita if desired.

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