I haven’t had couscous in awhile so I thought I’d design a healthy dinner around it, and that’s how Mediterranean Chicken Couscous Bowls came to be.
I’m a huge fan of Mediterranean flavors!
Plus couscous is just a fun word to say, so not only was this dinner fabulous in flavor, it also kept us rather entertained at dinner 🙂
We are easily amused apparently.
How to make Mediterranean Chicken Couscous Bowls
So the chicken alone is stunning and would be a great meal in itself!
The marinade is what makes it extra special, it’s simple too…balsamic vinegar, brown sugar, olive oil, garlic, kosher salt, and pepper.
Mine marinated overnight and then I grilled it over medium heat a total of 10 minutes, flipping it halfway through.
You can buy couscous plain, or with a seasoning packet like this.
Use what you prefer, but I really liked this roasted garlic couscous.
As the chicken was resting, I made the couscous and the kale, both only took 5 minutes.
Follow the directions on the couscous package, it’s very easy to make 🙂
This is a bunch of kale, stems removed and chopped.
Just set a skillet over medium heat and add olive oil and the kale.
Then let that cook for 2 minutes.
After 2 minutes add some kosher salt, pepper, and garlic and cook for another 2 or 3 minutes.
You’ll be surprised how much is cooks down.
My husband, who swore he didn’t like vegetables when we first met, came in and started snacking on just the kale as I was making these bowls!
I even got a compliment…on literally just the kale, so you KNOW this has to good!
Assemble the bowls by dividing up the couscous, kale, and diced chicken.
Then add toppings such as feta cheese, sun dried tomatoes, hummus, and pine nuts.
Olives and cucumber would also be great additions to these Mediterranean Chicken Couscous Bowls!
More yumminess to try like Mediterranean Chicken Couscous Bowls…
Check out the spice blends, unique sauces, and gift set options at Savory Spice Shop!
Mediterranean Chicken Couscous Bowls
Mediterranean Chicken Couscous Bowls start with grilled balsamic chicken and served over couscous with feta, hummus, kale, and sun dried tomatoes!
- 1 pound chicken breasts
- 2 Tbsps balsamic vinegar
- 2 Tbsps brown sugar
- 2 Tbsps olive oil
- 2 Tbsps garlic paste or fresh minced garlic
- kosher salt, pepper
- 1 5.8 oz box Near East Couscous Mix (any flavor, I used the Roasted Garlic)
- 1 bunch kale stems removed and chopped
- 4 oz crumbled feta cheese
- 4 oz sliced sun dried tomatoes
- 4 oz hummus
- 2 oz toasted pine nuts
Put the chicken in a gallon size plastic bag. Add the balsamic vinegar, brown sugar, 1 Tbsp of the olive oil, 1 Tbsp of the garlic, kosher salt, and pepper. Massage the bag until evenly mixed. Marinate in the fridge 1 hour or overnight.
Grill the chicken over medium to medium high heat for 5 to 6 minutes per side, depending on how thick the chicken is.
As the chicken rests, make the couscous according the package directions.
Set a skillet over medium heat and add the remaining 1 Tbsp olive oil and the kale, cook 2 minutes, stirring occasionally. Add kosher salt, pepper, and remaining 1 Tbsp garlic, cook 2 to 3 more minutes.
Dice the chicken. To make the bowls divide the cooked couscous into four bowls or plates. Top each with chicken, kale, feta cheese, sun dried tomatoes, hummus, and pine nuts.