Mediterranean Balsamic Chicken and Feta Couscous Bowl

This Mediterranean bowl is fresh, flavorful, and satisfying. Juicy balsamic-marinated chicken rests atop light, fluffy couscous, paired with crisp cucumbers, sweet tomatoes, tangy feta, and a sprinkle of fresh parsley. Kalamata olives and red onions add depth, while a drizzle of tzatziki or a simple lemon-olive oil dressing brightens the dish. It’s perfect for lunch or dinner, easy to prepare ahead of time, and packs well for meal prep. The combination of protein, grains, and vegetables delivers balanced nutrition and vibrant Mediterranean flavors in every bite.

Total Time: 35–40 minutes
Servings: 4

Ingredients

For the Chicken

4 boneless, skinless chicken breasts

2 tbsp olive oil

2 tbsp balsamic vinegar

2 cloves garlic, minced or 1 tsp garlic paste

1 tsp dried oregano

Salt and black pepper, to taste

1 tsp brown sugar (optional, for a sweeter balsamic glaze)

For the Couscous

1 cup couscous (regular or pearl)

1 cup chicken broth or water

Optional: roasted garlic seasoning or pinch of salt

For the Bowl Assembly/Toppings

1 cup English cucumber, chopped or sliced

1 cup cherry or grape tomatoes, halved

1/2 cup crumbled feta cheese

1/4 cup red onion, thinly sliced or diced

2 tbsp fresh parsley, chopped

1/4 cup Kalamata olives, pitted and halved (optional)

Tzatziki sauce or olive oil & lemon juice dressing (optional)

Instructions

Marinate the chicken

In a bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, salt, pepper, and brown sugar (if using). Add the chicken breasts and coat well. Let them marinate for at least 15 minutes, or up to 2 hours in the fridge for more flavor.

Cook the chicken

Preheat a skillet or grill over medium heat. Cook chicken 6–8 minutes per side, until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.

Prepare the couscous

Bring the chicken broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit 5–10 minutes, then fluff with a fork. Season lightly with salt or roasted garlic seasoning if desired.

Prepare the toppings

While the chicken and couscous are cooking, chop cucumbers, halve the tomatoes, slice the red onion, crumble the feta, and chop the parsley. If using olives, halve or slice them.

Assemble the bowls

Divide couscous among four bowls. Slice the chicken and place it on top. Arrange cucumbers, tomatoes, red onions, feta, and olives around the chicken. Drizzle with tzatziki or a simple lemon-olive oil dressing. Sprinkle parsley on top for freshness.

Serve

Serve immediately while the chicken is warm, or refrigerate for a cool, refreshing bowl later.

Tips

Marinate for flavor – Even 15 minutes enhances the balsamic flavor.

Don’t overcook chicken – Keep it juicy; let it rest before slicing.

Fluff couscous – Avoid clumping by fluffing with a fork before assembling.

Use room-temp veggies – Chilled vegetables contrast nicely with warm chicken.

Balance sweetness and tang – Adjust brown sugar in the marinade to taste.

Season couscous – Lightly salt or add garlic/oregano for extra depth.

Prep toppings ahead – Saves time and makes assembly quick.

Optional dressing – Tzatziki adds creaminess; olive oil/lemon keeps it lighter.

Serve in bowls – Layering ingredients gives a beautiful presentation.

Variations

Grain swap – Use quinoa, bulgur, or farro instead of couscous.

Protein swap – Try shrimp, chicken thighs, or tofu for variety.

Roasted veggies – Add roasted zucchini, bell peppers, or eggplant.

Spicy twist – Add red pepper flakes to the marinade.

Herb variations – Mix in mint or dill with parsley for extra freshness.

Cheese alternative – Substitute feta with goat cheese or halloumi.

Mediterranean drizzle – Use a yogurt-lemon-garlic sauce instead of tzatziki.

Meal prep friendly – Keep couscous and toppings separate until serving.

Nutty crunch – Sprinkle pine nuts or slivered almonds on top before serving.

Q&A

Can I use pre-cooked chicken?
Yes, slice and warm before assembling the bowl.

Can I make it vegetarian?
Yes, swap chicken for roasted chickpeas or grilled tofu.

Can I make couscous ahead?
Yes, store in an airtight container; fluff before serving.

How do I keep the vegetables fresh?
Prep just before serving or store separately in the fridge.

Can I use frozen chicken?
Thaw completely before marinating and cooking.

What’s a good dressing alternative?
A drizzle of olive oil and lemon juice works beautifully.

Can I bake the chicken instead of pan-searing?
Yes, bake at 400°F (200°C) for 20–25 minutes.

Can I use pearl couscous?
Yes, cook slightly longer according to package instructions.

How do I store leftovers?
Keep in an airtight container in the fridge for 2–3 days.

Can this be served cold?
Yes, it makes a refreshing salad-style bowl.

Nutrition

(approx. per serving)

Calories: 400–450

Protein: 30–32 g

Carbs: 35–38 g

Fat: 16–18 g

Fiber: 3–4 g

Sodium: 550–650 mg (varies with feta and broth)

Conclusion

This Mediterranean Balsamic Chicken and Feta Couscous Bowl is a colorful, nutrient-packed meal with layers of flavor and texture. The tangy balsamic chicken, fluffy couscous, fresh vegetables, and creamy feta make it satisfying and versatile. It’s easy to prepare, customizable, and works perfectly for lunch, dinner, or meal prep. Whether served warm or chilled, it captures the essence of Mediterranean cuisine: fresh, balanced, and full of vibrant flavors.