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.