Greek Chicken Couscous Bowl Recipe

Couscous: A type of North African semolina made from crushed durum wheat. It cooks quickly and has a light, fluffy texture.

Chicken breast: Lean protein that is cooked and diced for this recipe. It adds heartiness to the bowl.

Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color.

Cucumber: Adds a refreshing crunch and coolness to the dish.

Red onion: Provides a sharp, tangy flavor and a bit of crunch.

Feta cheese: A brined curd cheese that adds a tangy and salty taste.

Kalamata olives: Greek olives known for their rich, fruity flavor.

Olive oil: Used for cooking the chicken and adding a smooth, rich flavor.

Lemon juice: Adds a bright, citrusy flavor that enhances the other ingredients.

Dried oregano: A common Mediterranean herb that adds a warm, aromatic flavor.

When preparing the red onion, soak the thinly sliced pieces in a bowl of cold water for about 10 minutes before adding them to the couscous mixture. This will help to mellow out the sharpness of the onion and make it more palatable, ensuring a balanced flavor in your Greek chicken couscous bowl.

• cooked couscous - Substitute with quinoa: Quinoa is a high-protein grain that provides a similar texture and nutritional profile.

• cooked chicken breast - Substitute with tofu: Tofu is a great plant-based protein that can be marinated and cooked to mimic the texture of chicken.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them an excellent alternative.

• cucumber - Substitute with zucchini: Zucchini can be diced and used raw, offering a similar crunch and mild flavor.

• red onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to red onions.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture.

• kalamata olives - Substitute with black olives: Black olives offer a similar briny flavor and can be easily found in most grocery stores.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy and aromatic flavor profile.

• Allow the couscous bowl to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the Greek chicken couscous bowl into an airtight container. For best results, use a container that fits the amount of food closely to minimize air exposure.
• Store the container in the refrigerator if you plan to consume it within 3-4 days. The cherry tomatoes and cucumber will stay fresh and crisp within this timeframe.
• For longer storage, consider freezing the couscous bowl. Place the cooled mixture into a freezer-safe container or a resealable freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. The Greek chicken couscous bowl can be frozen for up to 2 months.
• When ready to eat, thaw the frozen couscous bowl in the refrigerator overnight. This gradual thawing helps maintain the texture of the vegetables and chicken.
• Reheat the thawed couscous bowl in a skillet over medium heat, adding a splash of olive oil if needed to prevent sticking. Alternatively, you can microwave it in a microwave-safe dish, stirring occasionally to ensure even heating.
• If the feta cheese and kalamata olives lose some of their texture after freezing, consider adding fresh ones just before serving to enhance the flavor and presentation.
• For an extra burst of freshness, drizzle a bit more lemon juice and sprinkle additional dried oregano over the reheated dish. This will revive the vibrant flavors of the Greek chicken couscous bowl.

• Microwave Method:

  1. Place the Greek chicken couscous bowl in a microwave-safe dish.
  2. Sprinkle a few drops of water over the couscous to prevent it from drying out.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the Greek chicken couscous bowl to the skillet.
  4. Stir occasionally, allowing the chicken and couscous to heat evenly.
  5. Cook for about 5-7 minutes or until thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Greek chicken couscous bowl in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes to allow the feta cheese to become slightly golden.

• Steamer Method:

  1. Place the Greek chicken couscous bowl in a heatproof bowl.
  2. Set up your steamer and bring the water to a boil.
  3. Place the bowl in the steamer basket.
  4. Steam for about 5-7 minutes or until heated through.
  5. Stir gently before serving to ensure even heat distribution.

• Large skillet: Used to heat the olive oil and cook the chicken until heated through.

• Mixing bowl: Used to combine the couscous, cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.

• Wooden spoon: Used to stir the chicken in the skillet and to toss the couscous mixture.

• Measuring cups: Used to measure out the couscous, chicken breast, cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.

• Measuring spoons: Used to measure the olive oil, lemon juice, and dried oregano.

• Chef's knife: Used to dice the cooked chicken breast, halve the cherry tomatoes, and dice the cucumber.

• Cutting board: Used as a surface to dice the chicken, halve the cherry tomatoes, and dice the cucumber.

• Serving bowls: Used to serve the finished Greek chicken couscous bowl.

• Tongs: Used to handle the cooked chicken when adding it to the couscous mixture.

• Juicer: Used to extract the lemon juice.

Pre-cook the chicken: Use pre-cooked chicken breast from the store to save time on cooking and dicing.

Use pre-chopped veggies: Buy pre-chopped vegetables like cherry tomatoes, cucumber, and red onion to cut down on prep time.

Instant couscous: Opt for instant couscous which cooks in just a few minutes.

Ready-made dressing: Use a store-bought Greek dressing instead of making your own to save time.

Batch cooking: Prepare larger quantities of couscous and chicken ahead of time and store them for quick assembly during the week.