Oregano Chicken with Pearl Couscous is a Greek inspired dish that’s easy to prep, cooks in no time, and perfect for a weeknight dinner or Saturday lunch on the patio.
Have I mentioned lately how much I love Mediterranean food?
The first time I made a Greek inspired chicken I was in my early 20’s – back before I really realized how big cooking and food would end up making an impact on me. I knew I loved it, but I didn’t realize to what extent.
This recipe consisted of chicken breasts with oregano, olive oil, black olives and red wine, served with couscous and feta cheese.
I was in love.
Since then, I’ve made it so many times, so many different ways.
The one I’m sharing with you now is a little bit more lemony and the couscous got bigger. I made this after being contacted by Plated.com to develop a chicken recipe.
This is Israeli couscous, and the main differences are the size and the time to cook it.
Traditional couscous is tiny little pasta pearls that could be mistaken for teensy balls of rice.
What Is Israeli Couscous?
Israeli couscous, also known as pearl couscous, or “ptitim” in Hebrew, was developed in Israel in the 1950s when rice was scarce due to austerity, or food rationing, in Israel.
Despite the name, it is not really couscous.
Traditional couscous, usually steamed, is made from wheat flour and semolina, is tiny little pasta pearls that could be mistaken for teensy balls of rice.
Israeli couscous has a bigger, ball-like shape and is toasted, rather than dried, after the granules are formed.
This process gives Israeli couscous a nuttier flavor and chewy bite that adds an unexpected touch to regional recipes.
Despite the name, it is not a type of couscous.
I also threw in a few more things, like black eyed peas which I made a “salsa” with.
Or a salad if you want to call it that.
Either will work.
Oh, and I also got crazy and threw in a jalapeno for the fun of it. Jalapeños belong in everything, didn’t you know that?
The salsa isn’t necessarily the most important part of this particular meal, but it happens to be my favorite.
I think this dish works because although it’s traditional and the flavors are well known, I’ve incorporated some ingredients that aren’t.
For instance, I used black eyed peas in my “salsa”, which in a way, sorta, kinda takes the place of chickpeas, or hummus, in the traditional Greek fare. It also resonates my Southern background.
I just love how the tomato, lemon and feta really blend well with the peas.
This salsa is a freakin’ rock star.
I drizzled extra lemon juice and added more feta on mine, and I really suggest you do the same.
Oh, and save any leftover salsa for pita chips the next day.
Here’s your printable –
Oregano Chicken with Pearl Couscous
Ingredients
- 1 1/2 tbsp oregano, divided
- 1 tbsp seasoned salt
- 3 tbsp olive oil, divided
- 2 boneless, skinless chicken breasts
- 1 cup pearled couscous
- 1 cup chicken broth
- 1 small tomato
- 1 fresh jalapeno
- 1/2 yellow onion
- 1/2 green bell pepper
- 1/2 cup black olives
- 1 lemon, halved
- 3/4 cup Feta cheese
Instructions
Combine 1 tbsp oregano, salt and 2 tbsp olive oil in a small bowl; brush on both sides of chicken breasts.
Add 1 tbsp of olive oil and place over medium high heat.
When hot, add chicken breasts and sear both sides until brown, about 2-3 minutes per side.
Reduce heat to medium and cook until done throughout, about 10-13 minutes.
While chicken is cooking, bring couscous and chicken broth to a boil in a 2 quart sauce pan.
Reduce heat to medium and simmer for 8-10 minutes, or until couscous is tender. Remove from heat and keep covered.
Dice the tomato through black olives, squeeze the juice of 1/2 of one lemon over and toss with remaining 1/2 tbsp oregano. Refrigerate.
Slice the chicken, and plate over couscous.
Top with feta and serve with salsa and lemons.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 408Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 77mgSodium: 1804mgCarbohydrates: 29gFiber: 4gSugar: 4gProtein: 27g
The provided nutrition calculated may not always be accurate.
Want more Mediterranean Inspiration?
Homemade Greek Seasoning by Sumptuous Spoonfuls
Greek Chicken Kabobs from Ally’s Kitchen
Hummus by This Is How I Cook
This Post Has 14 Comments
Looks lovely! I love pearl couscous, so easy and fun! and i agree – jalapenos compliment in so many ways. So did the recipe get picked up by plated.com?
Thank you so much for sharing this post at last weeks Saturday Spotlight on Angels Homestead!
Hope to see you again this week!
April
Yum! I need to check out pearl cous cous!
Yes you do!
This looks like an amazing & flavorful dinner! Thanks so much for sharing & giving me the chance to find your blog/site too. Hope you join in again & drop by often. I am Pinning & sharing!
Thanks Theresa 🙂
This looks like my kind of meal!!! Everything about it sounds absolutely delicious!!!! It looks so fresh and flavorful!
Thanks Maria, it’s one of my favorites.
that looks delicious! Love the colors 🙂 I’m a new follower from scrumptious sunday!
AmeriAus Blog
Thank you!
This recipe looks so amazing! I love pearl couscous, lemon, and feta cheese. Some of my absolute favorite flavors!
They’re definitely some of my favorite flavors too. Thanks!
I love Mediterranean food, especially feta! This looks delish, thanks for sharing.
Sarah
Thanks Sarah!