Mediterranean Lemon-Herb Chicken Couscous Bowls

Instructions

1. 1

   Prepare the ingredients: mince the garlic, halve the cherry tomatoes, dice the cucumber, chop the parsley, crumble the feta cheese, and slice the kalamata olives if desired.

2. 2

   In a bowl, combine the fresh lemon juice, minced garlic, and extra virgin olive oil to make a lemon-herb dressing.

3. 3

   Slice the chicken breast into even strips or bite-sized pieces. Coat the chicken with about half of the lemon-herb dressing and let it marinate for 10 minutes.

4. 4

   Place the dry whole wheat couscous in a heatproof bowl. Pour 240 ml of boiling water over it, cover, and let it stand for 5 minutes.

5. 5

   Fluff the couscous with a fork, then stir in a small spoonful of the remaining lemon-herb dressing and part of the chopped parsley.

6. 6

   Heat a nonstick skillet over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, turning occasionally, until golden and fully cooked through.

7. 7

   In a separate bowl, combine the cherry tomatoes, cucumber, kalamata olives, feta cheese, and remaining parsley. Toss gently with the remaining lemon-herb dressing.

8. 8

   Divide the couscous among bowls. Top with the cooked chicken and the Mediterranean tomato-cucumber mixture.

9. 9

   Serve warm or at room temperature.