Greek Chicken Couscous Bowl


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Greek Chicken Couscous Bowl: Greek Chicken Couscous Bowl, a great change of pace to your basic chicken and rice dishes. This refreshing Greek chicken bowl is simple and fresh with cucumber, tzatziki, red onion, avocado, lemon, tomato, and. Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl.

Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken. Greek Chicken Couscous Bowl. In this Greek Chicken Couscous Bowl, fluffy wheat couscous is topped with Greek roasted chicken, feta shards, fresh tomatoes, cucumbers and olives.

A deliciously light and satisfying meal that’s perfect for a light lunch or dinner. Serves 4 in about 40 minutes. Ingredients.

1 tablespoon olive oil. 1 1/2 cups uncooked whole-wheat Israeli couscous. 2 1/4 cups water. 1/2 cup plain whole-milk Greek yogurt. 3 tablespoons whole buttermilk.

1 1/2 tablespoons white vinegar. 1/2 teaspoon kosher salt. 1/2 teaspoon freshly ground black.

In a small saucepan, bring 3/4 cup water and a pinch of sea salt to a boil. Stir couscous into the boiling water, cover with a lid and remove from heat. Let sit for about 5 minutes or until all the water is absorbed.

Set aside and allow to cool, then fluff with a fork. Dice the chicken. To make the bowls divide the cooked couscous into four bowls/containers with lids.

Top each with chicken, feta cheese, sun dried tomatoes and pine nuts. Put the cup with hummus in the bowl as well. This greek inspired bowl features chicken and couscous, and includes artichokes, spinach, feta, tomato, and olives. It’s lemoney, herby and so so good.

I like eating this when the chicken and couscous are still warm, but it’s also great as a cold salad. Perfect for meal prep. Ingredients. 8 ounces Israeli couscous. 2 tablespoons olive oil.

2 tablespoons lemon juice. salt and pepper. 1/2 cup chopped fresh dill. 2 cups sliced tomatoes.

2 cups thinly sliced cucumbers. 1/2 cup kalamata olives halved. 1/4 cup thinly sliced red onion.

1/2 cup crumbled feta cheese. To assemble bowls start with grilled chicken, tomatoes, cucumbers, red onions, and kalamata olives. Top with a generous amount of feta cheese and tzatziki sauce.

These Greek Chicken Bowls can be made ahead of time and are perfect to put together on. Transfer the chicken to a medium bowl and turn the pot off. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot.

List of related literature:

WHY THIS RECIPE WORKS: This easy yet elegant chicken and couscous dish relies on just one 10-inch skillet to cook the chicken, sauté the aromatics, and simmer the couscous.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS: This easy yet elegant chicken and couscous dish relies on just one pan to cook the chicken and then sauté the aromatics and simmer the couscous.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Moroccan couscous Prepare 1 cup couscous (Moroccan pasta) as label directs, but add /4 cup golden raisins, 1 teaspoon ground cinnamon, /4 teaspoon ground turmeric, and /4 teaspoon ground cumin to water before boiling.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Each person should have a plate of couscous with chicken, vegetables, and broth, with small bowls of broth, harissa, and raisins (if using) within easy reach.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

WHY THIS RECIPE WORKS: In this simple dish, we used larger-grained Israeli couscous instead of the more traditional smallgrain Moroccan couscous to give our dish a heartier texture and great visual appeal.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the couscous and stir until the grains are coated with butter.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

When the couscous is done, add the spinach, cilantro, and mint and stir to combine.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Couscous with Currants (page 279) is one of my favorite carbs to serve with this dish because it shows off the spicy

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes
by Biju K. Thomas, Allen Lim, PhD
VeloPress, 2011

After toasting the orzo with butter and onion, we added a combination of white wine and chicken broth and cooked the orzo over moderate heat.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Sprinkle the seasonings evenly over the couscous and gently toss to mix.

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
HMH Books, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I made this for dinner tonight and it came out really good. Even without some of the spices. I didn’t have any turmeric, sumac or cardamom. I also made some tzatziki sauce to put on top. ����

  • 2:26 HOOOOLLLLDDDD UPPPP, did I just read israeli couscous, TF, couscous is a northern African dish, more specifically a maghreb dish, wish means it belongs to Algerians morrocans and Tunisians, my grand grand grand grand parents used to prepare that, even before Israel was ever invented.. and my grandmother and mother still prepare couscous grains from scratch using flour semolina and water, we Algerians eat couscous every Friday for lunch and we cook it using steam.. we never just drop it in water to boil, it ain’t pasta..THIS VIDEO IS JUST A HUGE FAIL/DISASTER

  • Alright ya people mindlessly repeating Gordon Ramsay quotes like mimes you can stop now. Seriously people do you not know what cooked chicken looks like? Matthew did a wonderful job and this looks amazing. Do you seriously think anyone would do something so stupid as to give people raw meat? Read the entire message. THEY ATE IT ALL. Do you really think they’d do that if it was raw? Honestly. If that looks like raw chicken to you I’d hate to eat whatever burnt-out paper-dry chicken you think is cooked.

  • Do you ship? I would love to eat anything you make. I grew up with Greek food, but we aren’t Greek. We lived near Tarpon Springs, Florida and went there for all family get togethers.

  • HUGE “discussion” in my household on how the word: Gyros is pronounced. coming form Chicago i have a very different pronunciation from my husband who’s from NY…Was hoping you’d say it enough to settle the argument. even though the argument still rages, we agree that this recipe is now on the list of favorites (we prefer thighs too). thanks for the inspiration

  • I’ve tried several of Dimitra’s dishes and they are superb! So delicious and she is excellent at explaining everything so the recipes come out right! Thank you for such a wonderful blessing Dimitra and sharing authenric greek foods with us!

  • I made this today for lunch, to go in a pita. EXCELLENT! I added the zest of a lemon (along with the juice in the recipe) and substituted some of the paprika with Spanish smoked paprika. I also added sliced onions and small quartered potatoes and didn’t use the baking rack over the tray because I don’t have one. I will probably never get to visit Greece, but for 15 minutes in my tiny kitchen several thousand miles away, I could close my eyes, take a bite of this slathered with tzatziki and picture myself on a Greek beach.

    As always Dimitra, thank you for bringing such excellent recipes to the internet. You are a treasure!

  • Love your channel. In Greece I had a slow cooked steak in tomato sauce with oregano. I have tried to recreate it at home but as time has faded I have lost my ability to recreate it. If you know what it is I’d love the recipe. Keep up the good work.

  • I am with you on using thigh meat, it is the best part of the chicken, and less expensive than breast meat. this recipe looks delicious as usual. I have an idea for a video topic for you, do a tutorial on olive is something that not only delicious but has many health benefits. you could discuss the different brands you use, how to make sure you are getting good quality pure oil, that type of thing. I am sure there are people who watch these videos who substitute this with canola oil or whatever they have at home, they don’t want to do that, olive oil is what makes mediteranian dishes healthy.

  • Great recipe this’ll do just fine for my work day lunches.thigh meat is the best for flavor. Great video beautiful keep it up! ����

  • Hi Dimitra! Absolutely love all your delicious recipes. I have a question, can the tzatziki or anything with yoghurt or feta cheese stay at room temperature for 6 hours if packed as lunch box for school?

  • That my friend is not tzatziki. Tzatziki is made with yogurt cucθmber garlic salt and vinegar, occasionaly, depending on the geographical origin it may contain a pinch of dill or graded carrot. couscous is arabic and has no place in traditional greek receipes, we use couscous only in receipes that have arabic or turkish origin.
    frumenty (τραχανάς) and gruel (πληγούρι) on the other hand are greek and often used in rceipes like this one. Furthermore, when we greeks say herby we always refer to receipes that actualy contain herbs, freshly picked mountain herbs like chicory(ραδίκια) bruise(βλήτα) rocket(ρόκα) life(ζωχός) hell(καυκαλίθρες). dill and spring onions for the greeks are considered aromatics that add to the flavor of certain receipes.Last but not least, if that is how you prepair the frozen peas then i wish you good luck with the diaroia you will get from all the herbicites… you should never ever consume frozen vegetables witghout boiling them for at least 3 minutes.

  • Tzatziki needs Dill not Mint.
    Skinned chicken breasts are not suitable.. You need a whole chicken cut in quarters.. Or if you cook for 2 or 1 just make the math…
    I lost it when he says..”Greek kitchen Isbell about fresh ingredients ” then 30 sec later..” use frozen peas”….

  • Dimithra u have always been my love dear, ur cooking so so sweet the dishes u prepare r so balanced, healthy nd wonderful to prepare nd relish for any occasion so please keep these receips coming in…..bon appetite ��

  • Oh yea this is perfect… that chicken looks so delicious I will definitely be trying it that way �� As always thanks Dimitra, you’re the best ��

  • Thank you ever so much for this recipe. This is a definite one for my “to make next” list.��
    I’m making your American style gyros with your tzatziki recipe and the Greek salad recipe for our son’s birthday dinner tonight. He’s excited.

  • There is no such thing as an Israeli couscous it’s north African (Algeria Morocco Tunisia)and we don’t even call it couscous. And we don’t cook it like that.
    If you want to see the real thing search for “berkoukes”.

  • Hi guys! Matthew Francis here! The chef and tasty producer of this video! I hope you guys make this at home! The chicken is SO DANG GOOD! and the the couscous is perfect to soak up all those flavors! Me and the team ate this ALLLLLL up right after I shot it! If you make it send me a picture on Instagram so I can see how yours turn out! I’m @matthewfrancisj ☺️❤️

  • You all need to chill. My wife made this. Tossed the chicken in the oven for 15 minutes. One of the most delicious meals I have ever had.

  • just having watched this vid: Winner Winner Chicken-Lunch!, This is a recipe ill be trying very, very soon. Thumbs up as always.

  • This dish is going to cost you close to $100 with the amount of ingredients that are used. Or maybe less, depending where you buy them.

  • Every single one of you that says it’s raw, do not understand how cooking works….at all. You need blood for flavor and moisture, ( as well as fat too duhh). Most of the blood is cooked out so you don’t taste straight iron, plus whatever flavor you put on or in the chicken.

  • It’s funny how people complains about the raw chicken thigh when they couldn’t even make the perfect cooked chicken everytime. I mean, everyone make mistake. Don’t screams on top of your lung just cause something simple like that.

  • F^^^^^^^^^^^^^^^^^CK! So many people that wouldn’t know what cooked chicken looked like if it slapped them in the face. For everyone that says this chicken is raw… I’d hate to eat whatever dry charred overcooked sh^t that you serve at your house.

  • I make this salad all time and everyone loves it. I use Greek red wine vinegar…omg awesome.
    Need to make this chicken with it. Yummy.

  • I was enjoying this video and this channel but since they called the couscous “israeli”, i don’t support this channel anymore. Its Palestinian couscous and everyone knows that. israel just tries to take everything pure and beautiful from Palestinians.

  • Seriously Israeli!!???? Wtf is that are you that uneducated??? Or just trolling this is a traditional Arab food made especially in Tunisia and Morocco waaaaaay before Israel was forcefully created by Britain.

  • I made this chicken minus the lemon since I didn’t have any. We used the chicken in cheese quesadillas for dinner. Both my husband and I really like it. Very tasty. Thanks for another great recipe.

  • Oh fuck, when did couscous ever belong to Israel!! It’s a few hundred years old dish of Moroccan Origin you Morons, much older than the Israeli state

  • Palestinian couscous. Please stop supporting the theft of Palestinian land, lives and culture. Or do we plan to massacre Palestinians and then look back and mourn their loss like we did the indigenous people of America, Australia etc. and act remorseful while having enabled the extermination?

  • Gordon interviewing tasty on the video:tell me me what that is on the chicken
    Tasty employe: pink sir
    Gordon:that means
    TE:*gets the fuck out of there*
    Gordon:It’s FucKiNg raw proceeds to unleash fury

  • I’m sorry but that chicken wasn’t thoroughly cooked. I don’t care what the USDA says either because they also say you shouldn’t clean your meats before cooking it even though NOBODY knows exactly how the food is handled before it reaches the grocery stores. Somebody could literally sneeze on the food or cross contamination and other things so why wouldn’t anyone want to clean their food before cooking it? There’s slime and fat all over chicken especially so who wouldn’t clean that off and if you use bleach to clean your kitchen and thoroughly clean it then you don’t have nothing to worry about.

  • It’s funny how an amazing video like this one are so delicious and tempting to do. And you see that it is 2 minutes long and when you actually make the recipe it will take you like 3 hours to make…

  • That is NOT a one pot dinner as it is supposed to be. It’s several steps using the same pot. Different thing altogether. A true one pot meal is where EVERYTHING is put in a pan or on a sheet pan, no marinating, sauteing or mixing, thrown in the oven and cooks at the same time. No muss, no fuss.
    It is not, as I said, several steps using one pot. This is a fairly complex recipe you’re pawning off as easy.
    And, as has been said, that chicken is NOT cooked!