Mediterranean Oregano Chicken with Couscous and Feta Salad

This vibrant Mediterranean-inspired dish brings together juicy oregano-seasoned chicken and a refreshing couscous salad loaded with spinach, tomato, cucumber, briny feta and sweet golden raisins. A squeeze of lemon ties everything together for a bright, satisfying meal.

Perfect for busy weeknights, this recipe comes together in about 20 minutes and delivers big flavor with minimal effort. The pearl couscous adds a delightful chewy texture, while the feta and raisins create a perfect sweet-savory balance.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the pearl couscous, 1 cup water (2 cups for 4 servings) and a generous pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Drain any excess water and set aside.
2. While the couscous cooks, wash and dry the produce. Zest the lemon, then cut it in half. Dice the mini cucumber and tomato into ¼-inch pieces.
3. Transfer the cooked couscous to a medium bowl. Squeeze in the juice of half the lemon (use the whole lemon for 4 servings) and stir. Refrigerate until ready to use. Place the golden raisins in a small microwave-safe bowl, cover with water and microwave for 15-30 seconds until plump. Drain and set aside.
4. Pat the chicken cutlets dry with paper towels. Season both sides with dried oregano, garlic powder, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and cook until golden brown and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest.
5. In a large bowl, combine the spinach, lemon zest, diced cucumber, diced tomato, feta cheese, plumped raisins, a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. Add the chilled couscous and toss everything together.
6. Slice the chicken crosswise. Divide the couscous salad among plates or bowls, top with the sliced chicken and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of pearl couscous?

Yes, but cooking times will differ. Pearl couscous is larger and chewier; regular couscous cooks in about 5 minutes and has a finer texture.

How do I store leftovers?

Store the chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a pan and enjoy the salad cold or at room temperature.

Can I make this recipe vegetarian?

Absolutely! Omit the chicken and add chickpeas or grilled halloumi for protein. The salad is delicious on its own as a hearty side or light main.