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- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup couscous - 1 1/4 cups chicken broth - 1 medium red bell pepper, diced - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - 1/2 cup black olives, pitted and sliced - 1/4 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1 tablespoon lemon juice Chicken breasts form the main protein in this dish. They are lean, juicy, and easy to cook. Couscous acts as a fluffy grain base. It absorbs flavors well and cooks quickly. The broth adds depth to the couscous, making it more savory. Red bell peppers give a sweet crunch, while zucchini adds moisture and color. Cherry tomatoes burst with flavor, enhancing the dish's freshness. Black olives introduce a briny taste that balances the dish. Feta cheese offers a creamy, tangy finish. Fresh parsley brightens the dish with color and flavor. Olive oil is essential for cooking and adds richness. Dried oregano and garlic powder bring classic Mediterranean flavors. Lemon juice adds a zesty kick, making the meal vibrant. You can swap chicken for tofu, chickpeas, or shrimp for a different protein. For gluten-free options, use quinoa instead of couscous. If you don’t like olives, try capers or simply leave them out. For a vegan twist, replace feta with a dairy-free cheese or avocado. If you can't find fresh parsley, dried herbs like basil or mint work too. {{ingredient_image_1}} To start, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 1 pound of bite-sized chicken pieces with salt, pepper, garlic powder, and dried oregano. Add the chicken to the skillet and sauté for 5 to 7 minutes. You want the chicken to be fully cooked and golden brown. Once done, take the chicken out and set it aside. Next, in the same skillet, add 1 diced red bell pepper, 1 diced zucchini, and 1 cup of halved cherry tomatoes. Sauté these veggies for about 4 to 5 minutes until they soften. Now, pour in 1 1/4 cups of chicken broth and bring it to a boil. When it boils, stir in 1 cup of couscous. Remove the skillet from the heat and cover it. Let it sit for 5 minutes to soak up the liquid. After 5 minutes, take a fork and fluff the couscous. Mix in the cooked chicken, 1/2 cup of sliced black olives, 1 tablespoon of lemon juice, and 1/4 cup of crumbled feta cheese. Drizzle 1 tablespoon of olive oil on top and sprinkle with chopped fresh parsley before serving. To cook chicken just right, use a meat thermometer. The internal temperature should reach 165°F. Cut the chicken into even pieces. This helps them cook evenly. Don't overcrowd the skillet. This can lead to steaming instead of browning. If needed, cook in batches for best results. Fluffing couscous is easy! After it sits for 5 minutes, take a fork and gently stir it. This separates the grains. Be careful not to mash it down. You want light, fluffy couscous, not a sticky mess. If it feels too dry, add a splash of broth to help. To make your Mediterranean chicken couscous truly shine, focus on seasoning. Start by generously adding salt and pepper to the chicken. Use fresh herbs when possible. Fresh parsley adds great taste. A squeeze of lemon juice brightens flavors and adds zest. Don't skip the feta cheese; it gives a creamy, tangy kick. Keep your veggies vibrant for both taste and color. A large skillet works best for this dish. It allows for even cooking and easy stirring. A good-quality knife makes chopping veggies simple and quick. Use a pot or another skillet for heating the chicken broth. Finally, a fork is key for fluffing the couscous perfectly. Invest in these tools, and your cooking will be easier and more fun. Prep your ingredients before cooking. Chop the veggies and chicken into bite-sized pieces first. This cuts down on cooking time. You can even cook the chicken ahead. Store it in the fridge until you're ready to make the dish. Use store-bought broth for a faster option. This way, you can enjoy a delicious meal in about 30 minutes. Pro Tips Marinate the Chicken: For extra flavor, marinate the chicken pieces in olive oil, lemon juice, and oregano for at least 30 minutes before cooking. Custom Vegetables: Feel free to substitute or add other vegetables like spinach or artichokes to personalize the dish according to your taste. Perfect Couscous: To achieve fluffy couscous, ensure that you let it steam covered for the full 5 minutes without lifting the lid. Cheese Variations: Experiment with different cheese types, such as goat cheese or Parmesan, for a unique twist on the dish. {{image_2}} You can change the protein in this dish easily. Swap chicken for shrimp or turkey. Both options add a new taste. You can also try chickpeas for a plant-based protein. They give a nice texture and soak up flavors well. If you want to go meatless, use more veggies. Add in spinach, broccoli, or eggplant. You can also use vegetable broth instead of chicken broth. This keeps the dish flavorful while making it vegan-friendly. To add more flavor, try different herbs. Fresh basil or mint can brighten the dish. You can also add cumin or paprika for warmth. A pinch of red pepper flakes will give it a nice kick. Experiment with what you like best! Store any leftover Mediterranean chicken couscous in an airtight container. Keep it in the fridge for up to three days. Make sure it has cooled before sealing. This prevents moisture loss and keeps flavors fresh. When reheating, add a splash of chicken broth or water. This helps keep the couscous moist. Use a microwave-safe dish and cover it with a lid or wrap. Heat in short bursts, stirring in between, until warm. This method helps avoid dry spots. You can freeze this dish for up to three months. To freeze, let it cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible. When ready to eat, thaw in the fridge overnight. Reheat thoroughly before serving. Avoid freezing with feta on top, as it may change texture. You can serve Mediterranean Chicken Couscous with several tasty sides. A fresh green salad pairs well. Consider a simple mix of lettuce, cucumbers, and olives. You can also serve pita bread with hummus for a nice touch. Grilled vegetables add color and flavor to the meal. For a refreshing drink, try a lemony iced tea or sparkling water. To make couscous fluffier, follow a few easy steps. First, use the right ratio of liquid to couscous. For every cup of couscous, use 1 and 1/4 cups of liquid. After cooking, let it sit for five minutes. This resting time helps the couscous absorb all the liquid. Finally, fluff it gently with a fork. This technique makes it light and airy. Yes, you can make this recipe ahead of time. Prepare the chicken and veggies, then store them in the fridge. You can cook the couscous just before serving. If you want to prepare it all, store the dish in an airtight container. When ready to eat, reheat it on the stove or in the microwave. This dish tastes great even after a day or two! This blog post covered important steps to make Mediterranean Chicken Couscous. We reviewed the ingredients, cooking instructions, and helpful tips to enhance flavor. We also explored protein options and ways to store leftovers. You now have all you need to create a tasty dish. My final thought is to have fun and be creative with your cooking. Enjoy the process, and don't be afraid to try new tricks!

Mediterranean Chicken Couscous

A flavorful dish featuring chicken, couscous, and fresh Mediterranean vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup couscous
  • 1.25 cups chicken broth
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup black olives, pitted and sliced
  • 0.25 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 tablespoon lemon juice

Instructions
 

  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with salt, pepper, garlic powder, and dried oregano, then add them to the skillet.
  • Sauté the chicken for about 5-7 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set it aside.
  • In the same skillet, add the diced red bell pepper, zucchini, and cherry tomatoes. Sauté the vegetables for about 4-5 minutes, until they start to soften.
  • Pour in the chicken broth and bring it to a boil. Once boiling, stir in the couscous, remove from heat, and cover the skillet. Let it sit for 5 minutes or until the couscous absorbs the liquid.
  • After 5 minutes, fluff the couscous with a fork. Stir in the cooked chicken, sliced olives, lemon juice, and crumbled feta cheese until evenly distributed.
  • Drizzle the remaining tablespoon of olive oil over the dish and sprinkle the chopped fresh parsley on top before serving.

Notes

Serve the couscous in shallow bowls or plates, garnished with extra parsley and a lemon wedge on the side for a refreshing touch.
Keyword chicken, couscous, healthy, Mediterranean, quick meal