A light caprese couscous bowl topped with marinated and extremely flavorful chicken for a well rounded and balanced meal.

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Tomatoes, mozzarella, basil and balsamic are a perfect combination. The classic caprese combination is light and perfect for the spring, summer, or early fall weather. 

This recipe is a spin on the classic caprese salad but with a few additions to make it a hearty and fulfilling meal. This caprese chicken couscous bowl would be great for lunch or dinner because it’s well rounded including fats, protein, and carbs for a balanced meal.

What Ingredients are Needed for Caprese Chicken Couscous Bowls?

Chicken: I used boneless, skinless chicken tenders as I find that the smaller pieces are easier to handle than whole chicken breasts. That being said, chicken breasts will also work just fine, as long as you slice them into smaller pieces before cooking.

Couscous: Whole wheat durum couscous

Tomatoes: Grape tomatoes sliced in half.

Balsamic Vinegar: To marinate the chicken with. We will also be using a balsamic drizzle reduction on top of the bowl.

Olive Oil: Extra virgin olive oil to marinate the chicken with.

Basil: A small handful of fresh basil leaves. We will incorporate 5-6 leaves with the chicken marinade and then roughly chop up the rest to include in the bowl.

Mozzarella Cheese: Opt for a ball of mozzarella or mini balls instead of shredded cheese. 

Kitchen Tools Needed for this Recipe

• Large skillet
• Cutting board
• Kitchen knife
• Small saucepan 

Looking for Similar Recipes? Try These:

• Mediterranean Quinoa Salad
• Fresh Caprese Pasta
• Mexican Quinoa Salad
• Easy Falafel Buddha Bowl

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How to Make Caprese Chicken Couscous Bowls

Marinate and Cook the Chicken: Add the chicken to a large tupperware container with a lid, and pour balsamic vinegar and olive oil over top. Add 5-6 whole basil leaves. Close the lid and give it a good shake. Place in the fridge to marinate for at least 1 hour*.

After chicken has marinated, heat approx. 1 tbsp of olive oil in a large skillet over medium-high heat. Add chicken to the skillet and saute both sides until cooked through, approx. 5-8 minutes.

Cook the Couscous: Meanwhile, in a small saucepan, boil water to cook the couscous. Add couscous to the boiling water and remove from the heat and stir. Let cook for 5 minutes and set aside.

Assemble the Caprese Bowls: Layer couscous at the bottom of the bowl, top with cooked chicken, chopped tomatoes, basil, and mozzarella cubes. Drizzle with balsamic reduction and enjoy!