If there’s a Mediterranean-inspired meal that always brings a pop of sunshine to my table, it’s this uscous Bowl with Lemon Feta Yogurt Sauce. This vibrant bowl is a celebration of zesty marinated chicken, fluffy couscous, and plenty of fresh veggies, all tied together with a dreamy, tangy yogurt sauce. It’s the perfect marriage of ease and flavor—ideal for quick lunches, weeknight dinners, or impressing unexpected guests. With each bite, you’ll taste lemony brightness, savory herbs, and creamy feta, making this recipe an easy favorite that’s as nourishing as it is mouthwatering.
Ingredients You’ll Need
The beauty of this uscous Bowl with Lemon Feta Yogurt Sauce lies in its simple pantry staples and fresh produce. Each ingredient truly counts, offering layers of flavor, bursts of color, and delicious textures you’ll crave again and again. Here’s what you’ll need:
- Chicken breasts or thighs: The heart of the bowl—choose thighs for juicier bites or go with breasts for leaner slices.
- Olive oil: Adds silkiness to the marinade and brings depth to the couscous and sauce.
- Dijon mustard: Packs tang and a subtle bite; it’s the secret to a lively marinade.
- Fresh lemon juice & zest: The star for brightness—use zest for powerful flavor and juice for mouthwatering tang.
- Garlic cloves: Nothing beats fresh minced garlic for aromatic savoriness in your chicken.
- Dried oregano: Infuses a classic Mediterranean note that pairs perfectly with the other flavors.
- Salt and black pepper: Essential for bringing all the flavors into balance.
- Dry couscous: The quick-cooking grain that makes bowls plush and satisfying.
- Boiling water or chicken broth: Use broth for an extra-perfumed and savory couscous.
- Cherry tomatoes: Their juicy sweetness gives the bowl pops of color and freshness.
- Cucumber: Adds cooling crunch contrast to the warm chicken and couscous.
- Red onion: Thin slices provide a bite and a hint of gorgeous purple throughout the bowl.
- Kalamata olives: Brings savory, briny richness in every bite.
- Fresh parsley: A sprinkle of green for herbal vibrance and brightness.
- Greek yogurt: The creamy base for your luscious lemon feta yogurt sauce.
- Crumbled feta: Salty, tangy, and rich—this cheese takes the sauce from simple to irresistible.
- Garlic powder: Adds background flavor to the sauce without any bite.
- Lemon wedges & extra feta (optional): Garnishing takes things visually and flavor-wise over the top.
How to Make uscous Bowl with Lemon Feta Yogurt Sauce
Step 1: Marinate the Chicken
Start things off by preparing a quick but ultra-flavorful marinade. In a medium bowl, whisk together olive oil, Dijon mustard, fresh lemon juice, zest, garlic, dried oregano, salt, and black pepper. Nestle your chicken in and make sure every piece gets evenly coated. Let it marinate for 20 to 30 minutes so the flavors really soak in—this quick rest pays off with juicy, zesty chicken.
Step 2: Cook the Chicken
Heat a skillet or grill pan over medium heat—no need to add extra oil since your chicken is already coated. Sear each piece for 5 to 7 minutes per side, until golden, aromatic, and cooked through. Let it rest five minutes before slicing, so it stays juicy and ready to pile on your couscous bowls.
Step 3: Prepare the Couscous
Couscous cooks in a flash and makes the perfect base for our bowl. Place the dry couscous in a heatproof bowl and pour over boiling water (or broth for even more flavor). Add a drizzle of olive oil and a generous pinch of salt, then cover and let it steam for five minutes. Fluff gently with a fork—each grain should be light and tender, ready to soak up the rest of your ingredients.
Step 4: Make the Lemon Feta Yogurt Sauce
In a small bowl, combine Greek yogurt, crumbled feta, lemon juice, zest, olive oil, garlic powder, and cracked black pepper. Mix until smooth and creamy, with little specs of feta throughout. This sauce is a flavor bomb and truly ties the whole uscous Bowl with Lemon Feta Yogurt Sauce together—don’t be shy with it!
Step 5: Assemble the Bowls
Time for the fun part! Divide the fluffy couscous among your serving bowls. Add a generous tumble of halved cherry tomatoes, diced cucumber, thinly sliced red onion, and briny Kalamata olives. Arrange your sliced lemon Dijon chicken on top. Now, drizzle or dollop lots of that Lemon Feta Yogurt Sauce—the more, the merrier. Sprinkle with chopped parsley for a final fresh flourish.
Step 6: Serve
Garnish each bowl with extra feta, lemon wedges, and an extra sprinkle of parsley if you like. Serve warm if you want the ultimate comfort, or let it cool off for a refreshing lunch or picnic. No matter how you serve it, this uscous Bowl with Lemon Feta Yogurt Sauce will definitely steal the show.
How to Serve uscous Bowl with Lemon Feta Yogurt Sauce
Garnishes
The right garnish makes this dish shine. Go bold with a handful of extra feta crumbles, an extra shower of chopped parsley, or some thin lemon slices artfully laid on top. A little bit of lemon zest wakes up the colors and flavor if you’re feeling fancy. Don’t forget a few cracks of fresh black pepper for that final flourish.
Side Dishes
This bowl is hearty on its own, but if you’d like a touch more, try serving with warm, pillowy pita bread or a basket of crisp pita chips. Hummus or baba ganoush makes a dreamy Mediterranean pairing, and a simple leafy green salad with vinaigrette is always welcome alongside your uscous Bowl with Lemon Feta Yogurt Sauce.
Creative Ways to Present
Turn your uscous Bowl with Lemon Feta Yogurt Sauce into an eye-catching platter for entertaining by arranging each component in pretty, colorful rows on a big tray. For meal prep, layer everything in mason jars or portable containers—just keep the sauce separate until you’re ready to eat. Or, invite friends to build their own creations with a DIY bowl bar!
Make Ahead and Storage
Storing Leftovers
If you have extra uscous Bowl with Lemon Feta Yogurt Sauce, store each component separately in airtight containers for best results. The chicken, couscous, and veggies keep beautifully in the refrigerator for up to three days, while the yogurt sauce often gets even tangier and better overnight.
Freezing
While couscous and the marinated chicken freeze well for up to two months, it’s best to prepare the veggies and Lemon Feta Yogurt Sauce fresh. Vegetables lose their crunch after freezing, and the sauce made with yogurt doesn’t always thaw as creamy—so just whip up a new batch when ready to serve.
Reheating
To reheat chicken and couscous, pop them in the microwave in short bursts, or warm gently in a covered skillet. If things look a bit dry, add a splash of broth or water to revive their moisture. Always add the fresh veggies and cold Lemon Feta Yogurt Sauce just before serving for best texture and flavor.
FAQs
Can I use a different grain instead of couscous?
Absolutely! Quinoa, farro, or even brown rice are stellar substitutes if you want to change things up or use what you already have. Just cook your chosen grain per package directions and assemble your uscous Bowl with Lemon Feta Yogurt Sauce the same way.
Is there a vegetarian version of this bowl?
Of course! Swap the marinated chicken for roasted chickpeas, tofu, or even grilled halloumi for a completely vegetarian take that still delivers all the Mediterranean flavors you love.
What if I don’t have Greek yogurt?
No worries. You can use regular plain yogurt in a pinch, or substitute a dairy-free yogurt to make the Lemon Feta Yogurt Sauce vegan-friendly. Just make sure to drain any excess liquid for a thick, creamy texture.
How long can the Lemon Feta Yogurt Sauce be stored?
Stored in an airtight jar or container in the fridge, the sauce will stay fresh for 3 to 4 days. It’s fantastic as a dip or spread on sandwiches, so don’t be afraid to make a double batch!
Can I make this uscous Bowl with Lemon Feta Yogurt Sauce in advance for meal prep?
Yes, it’s an outstanding meal prep option. Prepare the chicken, couscous, and sauce ahead of time and store them in separate containers. Assemble just before serving, or bring everything together in individual containers for lunch all week long!
Final Thoughts
This uscous Bowl with Lemon Feta Yogurt Sauce is proof that you don’t need anything fancy to enjoy a vibrant, soul-satisfying meal that’s packed with flavor and fresh ingredients. Whether you’re cooking for yourself or feeding friends, give this recipe a spin—you’ll discover just how joyful a bowlful of good, honest ingredients can be!
Print
uscous Bowl with Lemon Feta Yogurt Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a delightful meal with this Lemon Dijon Chicken Couscous Bowl topped with a zesty Lemon Feta Yogurt Sauce. This dish is a perfect combination of flavors and textures that will leave you satisfied and craving for more.
Ingredients
Lemon Dijon Chicken
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Couscous Bowl
- 1 cup dry couscous
- 1 cup boiling water or chicken broth
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 2 tbsp Kalamata olives, sliced
- 1 tbsp fresh parsley, chopped
Lemon Feta Yogurt Sauce
- 1/2 cup Greek yogurt
- 1/3 cup crumbled feta cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Black pepper to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, Dijon mustard, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Add chicken and coat evenly. Marinate 20–30 minutes.
- Cook the Chicken: Heat a skillet or grill pan over medium heat. Cook chicken 5–7 minutes per side until golden and fully cooked. Remove from heat and let rest 5 minutes, then slice into strips.
- Prepare the Couscous: Place couscous in a heatproof bowl. Pour boiling water or broth over couscous, add olive oil and salt, cover, and let sit 5 minutes. Fluff with a fork.
- Make Lemon Feta Yogurt Sauce: In a small bowl, mix Greek yogurt, feta, lemon juice, lemon zest, olive oil, garlic powder, and black pepper until creamy and smooth.
- Assemble the Bowls: Divide couscous among serving bowls. Top with cherry tomatoes, cucumber, red onion, olives, and sliced chicken. Spoon lemon feta yogurt sauce generously over the top.
- Serve: Garnish with fresh parsley, lemon wedges, and extra feta if desired. Serve warm or slightly chilled.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 440 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
