This Mediterranean Chicken with Hummus and Couscous bowl is a nourishing, well-balanced dish brimming with fresh ingredients and bold flavors. Featuring juicy grilled chicken seasoned with oregano and paprika, a creamy bed of hummus, tender Israeli couscous, and a crisp cucumber-tomato salad, it’s all brought together with a drizzle of tangy lemon yogurt sauce. This vibrant, satisfying meal is ideal for healthy lunches, meal prep, or a refreshing weeknight dinner.
Why You’ll Love This Recipe
- Full of Mediterranean flavor with herbs, citrus, and garlic
- Well-balanced meal featuring lean protein, whole grains, and vegetables
- Fresh and vibrant—perfect for warm-weather dining
- Easy to prepare and ready in just 40 minutes
- Meal prep-friendly and stores well for later
- Naturally nutritious with high protein and fiber
- Customizable with your favorite salad or grain substitutions
- Colorful and visually appealing
- Creamy hummus and tangy yogurt sauce bring rich contrast
- Great for gluten-free diets (swap couscous with quinoa if needed)
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chicken:
- boneless, skinless chicken breasts
- olive oil
- dried oregano
- paprika
- salt and pepper
- lemon juice
For the couscous:
- Israeli (pearl) couscous
- water or broth
- olive oil
- salt
For the salad:
- cherry tomatoes, halved
- cucumber, diced
- red onion, thinly sliced
- fresh dill, chopped
- olive oil
- red wine vinegar
- salt and pepper
For the yogurt drizzle:
- plain Greek yogurt
- lemon juice
- water
- salt
Additional:
- hummus (store-bought or homemade)
Directions
- Prepare the chicken: Preheat a grill pan or skillet. In a bowl, rub the chicken breasts with olive oil, lemon juice, oregano, paprika, salt, and pepper. Grill or sear for 6–7 minutes per side, or until cooked through. Let rest before slicing.
- Cook the couscous: In a saucepan, bring water or broth to a boil. Stir in couscous, olive oil, and a pinch of salt. Cover, reduce heat, and simmer for 8–10 minutes, or until tender. Fluff with a fork.
- Make the salad: In a mixing bowl, toss together cherry tomatoes, cucumber, red onion, dill, olive oil, red wine vinegar, salt, and pepper.
- Prepare the yogurt drizzle: In a small bowl, whisk together Greek yogurt, lemon juice, water, and salt until smooth.
- Assemble the bowl: Spread a generous spoonful of hummus on each plate or bowl. Add a scoop of couscous, top with sliced chicken, and spoon the salad alongside. Drizzle with the yogurt sauce and garnish with additional fresh dill if desired.
Servings and timing
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Servings: 2 bowls
- Calories: 485 kcal per bowl
Variations
- Swap the couscous: Use quinoa, farro, or brown rice for a gluten-free or whole grain variation
- Make it vegetarian: Replace chicken with grilled halloumi, chickpeas, or falafel
- Use different herbs: Add parsley, mint, or basil for different herbal profiles
- Add olives or feta: For extra richness and Mediterranean flair
- Spice it up: Add a pinch of chili flakes or a drizzle of harissa for heat
- Add roasted vegetables: Try adding roasted eggplant, zucchini, or red peppers for extra depth
- Use tzatziki instead of yogurt sauce: For a garlicky cucumber twist
- Try flavored hummus: Such as roasted red pepper or garlic varieties for added flavor
- Turn it into a wrap: Roll all ingredients into a flatbread or pita for a portable option
- Serve cold or warm: This bowl works both ways depending on your preference
Storage/Reheating
- Refrigeration: Store all components separately in airtight containers for up to 3 days
- Reheating: Reheat the couscous and chicken gently in the microwave or a skillet before assembling
- Hummus and salad: Best kept chilled and added fresh at serving time
- Yogurt sauce: Store in a small jar and shake or stir before drizzling
- Meal prep tip: Assemble bowls without yogurt or hummus until ready to serve for best texture
FAQs
Can I use regular couscous instead of Israeli couscous?
Yes, but reduce the cooking time according to the package instructions, as regular couscous cooks faster.
Is this recipe gluten-free?
No, but it can be made gluten-free by substituting couscous with quinoa or a certified gluten-free grain.
What type of hummus works best?
Classic plain hummus is ideal, but flavored hummus such as lemon, garlic, or roasted red pepper also work well.
Can I bake the chicken instead of grilling?
Yes, bake at 400°F (200°C) for 20–25 minutes or until fully cooked. Always let it rest before slicing.
Can I use store-bought salad dressing?
Yes, but the homemade olive oil and vinegar dressing is lighter and complements the other ingredients perfectly.
How do I make this dish dairy-free?
Substitute the Greek yogurt sauce with a tahini-lemon drizzle or dairy-free yogurt.
Can I prepare this meal ahead of time?
Yes, prepare all elements ahead and assemble when ready to serve. Keep the salad and sauce separate until serving.
Is this dish suitable for meal prep?
Absolutely. Store the couscous, chicken, and salad separately and combine just before serving for the best texture.
What can I use instead of dill?
Fresh parsley, mint, or cilantro can be used depending on your preference.
Can I add more vegetables?
Yes, roasted or raw vegetables like bell peppers, carrots, or spinach work well in this bowl.
Conclusion
Mediterranean Chicken with Hummus and Couscous is a bright, nourishing bowl that brings together a perfect harmony of protein, grains, vegetables, and creamy elements. From the juicy, herb-seasoned chicken to the refreshing cucumber-tomato salad and tangy yogurt drizzle, each bite offers a medley of textures and flavors. Whether enjoyed fresh or prepped ahead, this dish is a vibrant, wholesome choice for any day of the week.
Print
Mediterranean Chicken with Hummus and Couscous
- Total Time: 40 minutes
- Yield: 2 bowls
Description
This Mediterranean Chicken with Hummus and Couscous bowl is a wholesome, flavor-packed meal featuring juicy grilled chicken, creamy hummus, fluffy pearl couscous, and a zesty cucumber-tomato salad. Finished with a drizzle of lemony Greek yogurt and fresh dill, this dish is the perfect balance of protein, fresh veggies, and comfort.
Ingredients
For the Chicken:
-
2 boneless skinless chicken breasts
-
1 tablespoon olive oil
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1 teaspoon dried oregano
-
1/2 teaspoon paprika
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Salt and black pepper, to taste
-
Juice of 1/2 lemon
For the Couscous:
-
1 cup Israeli (pearl) couscous
-
1 1/4 cups water or broth
-
1 tablespoon olive oil
-
Pinch of salt
For the Salad:
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/4 cup thinly sliced red onion
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2 tablespoons chopped fresh dill
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1 tablespoon olive oil
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1 tablespoon red wine vinegar
-
Salt and pepper, to taste
For the Yogurt Drizzle:
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1/2 cup plain Greek yogurt
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1 tablespoon lemon juice
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1 tablespoon water (to thin)
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Salt, to taste
Additional:
-
1/2 cup hummus (store-bought or homemade)
Instructions
-
Prepare the Chicken: Preheat grill or skillet. Rub chicken with olive oil, lemon juice, oregano, paprika, salt, and pepper. Grill or sear for 6–7 minutes per side, or until fully cooked. Let rest, then slice.
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Cook the Couscous: In a saucepan, bring water or broth to a boil. Add couscous, olive oil, and salt. Cover, reduce heat, and simmer for 8–10 minutes until tender. Fluff with a fork.
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Make the Salad: Combine tomatoes, cucumber, red onion, dill, olive oil, vinegar, salt, and pepper in a bowl. Toss gently.
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Mix the Yogurt Drizzle: In a small bowl, whisk Greek yogurt, lemon juice, water, and salt until smooth and drizzle-worthy.
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Assemble the Bowl: Spread hummus on the plate. Add couscous, sliced chicken, and cucumber salad. Drizzle with yogurt sauce and garnish with more dill.
Notes
-
Swap couscous for quinoa or rice to make it gluten-free.
-
Use grilled tofu or falafel for a vegetarian version.
-
Great for meal prep—store each component separately and assemble when ready to eat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Bowl
- Method: Grilled, Assembled
- Cuisine: Mediterranean, Greek-Inspired
