FoodWage
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
precooked or leftover chicken breasts
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0.5 cup couscous cooked
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1 cup Romaine lettuce
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0.5 cup chopped English cucumber
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0.5 cup cherry tomatoes sliced
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0.25 medium red onion sliced
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0.25 cup lack olives sliced
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0.25 cup crumbled feta cheese
Pita bread optional
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0.5 medium lemon ,juiced
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1 teaspoon red wine vinegar
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1 clove garlic minced
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0.5 teaspoon dried oregano
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0.25 teaspoon Dijon mustard
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0.25 cup olive oil
Black pepper to taste
For the chicken bowl
For the dressing
Directions
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.