Mediterranean Chicken Couscous Bowl with Grilled Peppers and Feta

Start by cutting the chicken breasts into bite-sized pieces.

Dice the tomatoes and cucumber into small, even pieces.

Thinly slice the spring onions, including both the white and green parts.

Slice the black olives in half or into rings, depending on your preference.

Finely chop the fresh parsley.

Crumble the feta cheese into small pieces.

Halve the bell pepper and remove the seeds and white membranes.

You can grill the bell pepper halves in a grill pan, under a broiler, or on an outdoor grill until the skin is charred and blistered.

Once grilled, let the bell pepper cool slightly, then peel off the skin and slice the flesh into strips.

In a medium bowl, combine the couscous with a pinch of salt.

Bring 250 ml of water or vegetable broth to a boil.

Pour the hot liquid over the couscous, cover the bowl, and let it sit for 5 minutes until all the liquid is absorbed and the couscous is fluffy.

Fluff the cooked couscous with a fork.

Season the bite-sized chicken pieces generously with salt, black pepper, and garlic powder.

Melt the butter in a large pan over medium-high heat.

Add the seasoned chicken to the hot pan and cook for 5-7 minutes, or until golden brown and cooked through, stirring occasionally.

Divide the fluffed couscous evenly between two serving bowls.

Arrange the cooked chicken pieces over the couscous in each bowl.

Artfully add the diced tomatoes, cucumber, sliced spring onion, grilled bell pepper strips, and halved black olives to the bowls.

Sprinkle the crumbled feta cheese and chopped parsley generously over the top of each bowl.

Drizzle each bowl with a touch of olive oil before serving.