Mediterranean Chicken Bowl with Lemon-Herb Couscous

Ingredients · per serving

• 1 medium Cucumber
• 1 tsp Dried oregano
• 150 ml Vegetable stock
• 1 medium Lemon
• 2 tbsp Fresh parsley
• to taste Black pepper
• 3 cloves Garlic
• 200 g Chicken thigh fillets
• 50 g Kalamata olives
• 1 tbsp Fresh dill
• 2 tbsp Olive oil
• 100 g Greek yogurt
• 80 g Couscous
• 60 g Feta
• 1 tbsp Fresh mint
• 100 g Cherry tomatoes
• to taste Salt

Instructions

1. Marinate the chicken: cube the chicken thighs into 2cm pieces. Toss with olive oil, lemon juice, dried oregano, minced garlic, salt and pepper. Let sit 10 minutes.
2. Put the couscous in a heatproof bowl. Pour over the boiling stock, cover with a plate, leave 5 minutes. Fluff with a fork, stir in lemon zest, chopped parsley and a drizzle of olive oil.
3. Heat a wide pan over medium-high heat. Add the chicken with marinade, spread in a single layer. Don't move for 90 seconds, then stir-fry 5-6 minutes until cooked through with charred edges.
4. While the chicken cooks, make the tzatziki: grate the cucumber (skin on), squeeze out excess water in a clean tea towel. Mix with Greek yogurt, minced garlic, lemon juice, chopped dill, salt and pepper.
5. Halve the cherry tomatoes and slice the remaining cucumber.
6. Build the bowls: couscous as base. Arrange the chicken, cherry tomatoes, cucumber and olives in piles around. Crumble feta over the top.
7. Dollop tzatziki generously, scatter chopped mint, drizzle olive oil, lemon wedge alongside.

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