Mediterranean Couscous Bowls Recipes

THESE MEDITERRANEAN CHICKEN AND COUSCOUS BOWLS ARE ENDLESSLY ADAPTABLE

These Mediterranean Chicken and Couscous Bowls Are Endlessly Adaptable image

These quick chicken-and-veggie bowls are endlessly adaptable depending on what you have on hand. Beyond cucumber and tomato, you could try thinly sliced carrots, steamed broccoli florets and zucchini, or roasted cauliflower. You could also sub flaked salmon or sliced cooked lamb for the chicken. Treat the couscous like pasta, simmering until tender and then draining. Unlike most pastas, you'll want to rinse and drain the couscous so the grains don't clump together.

Provided by Cooking Light

Time 40m

Yield Serves 4 (serving size: about 1 3/4 cups)

Number Of Ingredients 15

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 pepper
1 garlic clove, grated
1 1/2 tablespoons chopped fresh dill, divided
12 ounces skinless, boneless rotisserie chicken (white and dark meat), shredded (about 3 cups)
1 small English cucumber, halved lengthwise and sliced (about 1 1/2 cups)
1 cup multicolored cherry tomatoes, halved
1/2 cup thinly sliced red onion
1 ounce feta cheese, crumbled (about 1/4 cup)

Steps:

Heat oil in a large saucepan over medium-high. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add 2 1/4 cups water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.
Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tablespoon dill. Divide cooked couscous evenly among 4 bowls.
Arrange chicken, cucumber, tomatoes, red onion, and feta evenly over couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with remaining 1 1/2 teaspoons dill.

Nutrition Facts : Calories 473, Carbohydrate 55 g, Fat 14 g, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, Sodium 608 mg, Sugar 4 g

MEDITERRANEAN CHICKEN BOWLS

Mediterranean Chicken Bowls image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup bulgur
Kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 small shallot, minced
1 teaspoon ground cumin
1 teaspoon Dijon mustard
Freshly ground pepper
2 cups shredded rotisserie chicken
2 cups shredded kale
1 cup shredded romaine
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
1/2 cup chopped cherry tomatoes
Hummus, for topping
Chopped fresh parsley, for topping
Pita bread, for serving

Steps:

Cook the bulgur as the label directs; season with salt.
Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.

Nutrition Facts : Calories 530, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 45 milligrams, Sodium 700 milligrams, Carbohydrate 65 grams, Fiber 11 grams, Protein 28 grams, Sugar 5 grams

MEDITERRANEAN BOWLS

Mediterranean Bowls image

Colorful, light, fresh, and flavorful, this mediterranean bowl is what summer lunch dreams are made of.

Provided by Steph

Categories Lunch Main Course

Yield 4 bowls

Number Of Ingredients 10

Ingredients

1 cup cooked quinoa
2 cucumbers (chopped)
1 can chickpeas (drained and rinsed)
1/2 cup hummus
1/2 cup kalamata olives
1/2 cup red onion (chopped)
1/2 cup feta cheese
olive oil (for topping)
balsamic vinegar (for topping)
chopped parsley (for topping)

Steps:

Cook quinoa according to package directions.
In four separate bowls, even distribute quinoa, cucumbers, chickpeas, hummus, olives, red onion and feta cheese.
Drizzle olive oil and balsamic vinegar over the top and sprinkle with chopped parsley (optional).

Nutrition Facts : Servingsize 4 serving, Calories 294 kcal, Fat 13 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 727 mg, Carbohydrate 35 g, Sugar 3 g, Protein 13 mg

GREEK CHICKEN COUSCOUS BOWL

Greek Chicken Couscous Bowl image

A couscous bowl with loads of veggies, lemony chicken, and tzatziki sauce! Can be made ahead of time and re-heated for a healthy work-lunch option too!

Provided by Kim

Categories World Cuisine Recipes European Greek

Time 55m

Yield 4

Number Of Ingredients 30

Ingredients

½ teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon ground cardamom
¼ teaspoon ground coriander
2 skinless, boneless chicken breasts
2 tablespoons vegetable oil
½ lemon, juiced
1 ½ cups water
1 cup dry couscous
½ cucumber, peeled and shredded
½ cup sour cream
½ cup Greek yogurt
½ lemon, juiced
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper
1 broccoli crown, cut into florets
1 medium red onion, diced
½ cucumber, peeled and diced
2 roma tomatoes, diced
½ cup chopped Kalamata olives, or to taste
½ cup chopped fresh parsley
1 (4 ounce) package crumbled feta cheese, or to taste

Steps:

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 to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

Nutrition Facts : Calories 622 calories, Carbohydrate 55.5 g, Cholesterol 75.7 mg, Fat 35 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 12.8 g, Sodium 1334.4 mg, Sugar 6.3 g

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