Mediterranean Couscous with Grilled Chicken Breast
By chef Marco Giampaoli
Fluffy couscous with grilled chicken, olive oil, and herbs. A light and tasty lunch inspired by Mediterranean cuisine.
- 23 min
- total
- Medium
- level
5 min prep · 18 min cook
What you will need
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Chicken Breast 1 pcs -
Couscous 100 g -
Cherry Tomatoes 50 g -
Cucumber 0.25 pcs -
Red Onion 0.5 pcs
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Lemon 0.25 pcs -
Olive Oil 0.5 tbsp -
Oregano 0.5 tsp -
Ground Paprika 0.5 tsp -
Chicken bouillon 0.5 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍗✨
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Tenderize the chicken. Lightly pound the chicken breasts with a meat mallet so they cook evenly.
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Marinate the meat. In a bowl, mix olive oil, oregano, ground paprika, salt, and pepper, coat the chicken breasts with the mixture, and let marinate for at least a few minutes, ideally several hours.
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Prepare the couscous. Place the couscous in a bowl, pour over hot bouillon dissolved in water (or use stock if you have it), cover, and let stand for 5-7 minutes, then fluff with a fork.
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Sear the chicken. Heat a pan and sear the chicken breasts over medium heat for about 5-6 minutes on each side, then let the meat rest for 2-3 minutes and slice it.
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Cut the vegetables. Cut the cherry tomatoes, cucumber, and red onion into small pieces.
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Mix the salad. Add the chopped vegetables, lemon juice, and olive oil to the couscous, mix, and season with salt, pepper, and optionally chopped mint or parsley.
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Serve with the chicken. Serve the couscous on a plate first and arrange the slices of chicken meat on top.
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Garnish and season. Drizzle with lemon juice and serve 🍽️✨
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