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In a large bowl or serving platter, spread the couscous as the base Recipe

In a large bowl or serving platter, spread the couscous as the base Recipe
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★★★★★

4.9 from 4 reviews

A flavorful and wholesome dish featuring tender balsamic-glazed chicken, fluffy couscous, and vibrant roasted vegetables, topped with crumbled feta and fresh parsley. Perfect for a nutritious weeknight dinner packed with Mediterranean-inspired flavors.

Ingredients

Scale

For the Chicken

  • 1 lb (450g) boneless skinless chicken breasts, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Couscous

  • 1 cup dry couscous
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice

For the Roasted Vegetables

  • 1 zucchini, diced
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Topping

  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Roast the Vegetables: Preheat your oven to 400°F (200°C). In a bowl, toss the diced zucchini, chopped red bell pepper, and cherry tomatoes with olive oil, salt, and black pepper until evenly coated. Spread the vegetables on a baking sheet in a single layer and roast for 15 to 18 minutes, or until they are tender and lightly caramelized.
  2. Cook the Couscous: Bring the chicken broth to a boil in a saucepan. Remove it from heat, then stir in the dry couscous and olive oil. Cover the saucepan and let it sit for 5 minutes to absorb the liquid. Fluff the couscous with a fork and mix in fresh lemon juice for brightness.
  3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken pieces and cook for 4 to 5 minutes until they are lightly browned. Then, add balsamic vinegar, minced garlic, dried oregano, paprika, salt, and black pepper. Continue cooking for another 3 to 4 minutes, allowing the chicken to cook through and become coated in a flavorful balsamic glaze.
  4. Assemble the Dish: On a large serving bowl or platter, spread the fluffed couscous as the base layer. Top it evenly with the balsamic chicken pieces and roasted vegetables.
  5. Garnish and Serve: Sprinkle the crumbled feta cheese and chopped fresh parsley over the top before serving to add a fresh and creamy finish.

Notes

  • For a vegetarian version, substitute chicken with marinated tofu or chickpeas.
  • Use vegetable broth instead of chicken broth for a vegan-friendly dish (omit feta or replace with vegan cheese).
  • Adjust seasoning and balsamic vinegar amount according to taste preference.
  • Roasting vegetables brings out their natural sweetness and enhances flavor.
  • To save time, prep vegetables and marinade chicken ahead of time.

Nutrition

Keywords: balsamic chicken, couscous recipe, roasted vegetables, feta cheese, Mediterranean dinner, quick healthy meal

Find it online: https://maicook.com/in-a-large-bowl-or-serving-platter-spread-the-couscous-as-the-base-recipe/