Mediterranean Chicken & Chickpea Couscous Bowls

Tender spiced chicken with fluffy couscous, chickpeas, fresh vegetables, feta and a bright lemon dressing — a fresh and filling cold lunch perfect for meal prep.

Details

Prep Time	20 minutes
Cook Time	25 minutes
Servings	3
Difficulty	Easy

Equipment

• Large baking tray
• Large mixing bowl
• Medium bowl
• Small bowl
• Measuring jug
• Fork
• Sharp knife
• Chopping board
• Whisk
• 3 airtight meal prep containers

Ingredients

• 600g chicken breast
• 15ml olive oil
• 2 tsp paprika
• 2 tsp garlic granules
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp onion powder
• ½ tsp chilli flakes, optional
• Salt, to taste
• Black pepper, to taste
• 180g dry couscous
• 240ml chicken stock
• 240g chickpeas, drained and rinsed
• 1 cucumber, diced
• 250g cherry tomatoes, halved
• 1 red pepper, diced
• ½ red onion, finely diced
• 15g fresh parsley, chopped
• 10g fresh mint, chopped, optional
• 75g feta, crumbled

Lemon Dressing

• 45ml extra virgin olive oil
• Juice of 1 large lemon
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, minced
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat the oven to 200°C / 180°C fan.
2. Coat the chicken breasts with olive oil.
3. Season the chicken with paprika, garlic granules, oregano, cumin, onion powder, chilli flakes, salt and black pepper.
4. Place the chicken on a baking tray.
5. Bake the chicken for 20–25 minutes until cooked through.
6. Rest the chicken for 10 minutes.
7. Pour the hot chicken stock over the couscous in a bowl.
8. Cover the couscous and leave it for 5 minutes.
9. Fluff the couscous with a fork.
10. Cool the couscous completely.
11. Dice the cucumber, red pepper and red onion.
12. Halve the cherry tomatoes.
13. Chop the parsley and mint.
14. Whisk together the olive oil, lemon juice, Dijon mustard, honey and garlic.
15. Season the dressing with salt and black pepper.
16. Mix the couscous, chickpeas, vegetables and herbs in a large bowl.
17. Stir half of the dressing through the couscous mixture.
18. Slice the rested chicken into bite-sized pieces.
19. Divide the couscous mixture between three airtight containers.
20. Divide the chicken evenly between the containers.
21. Sprinkle 25g of feta over each portion.
22. Divide the remaining dressing between the three portions.

Storage

• Fridge: 3 days in an airtight container.
• Freezer: 2 months. Freeze without the fresh vegetables, feta and dressing, then thaw overnight in the fridge and add the fresh ingredients before serving.