Grilled Pesto Chicken Couscous Bowls

Bright, herb-forward, and impossibly simple, these Grilled Pesto Chicken Couscous Bowls are the kind of weeknight meal that feels special without demanding much time. Lightly charred zucchini and juicy Campari tomatoes pair with tender, marinated chicken breasts and a nutty, garlicky basil-spinach pesto. Everything rests on a fluffy bed of couscous that soaks up the juices and pesto, creating a bowl that’s fresh enough for spring and robust enough for a satisfying dinner.

If you love quick grain bowls or meals that come together with minimal fuss and maximum flavor—think bright herbs, olive oil, a little Parmesan, and quick-cooking couscous—this is a new favorite to keep in your rotation. The recipe leans on pantry-friendly staples and a few fresh ingredients, and it grills in under 20 minutes once the components are prepped.

Why you’ll love these bowls

• Fast couscous cooks in minutes, making weeknight dinners effortless.
• Pesto made with basil and a spinach-arugula mix adds vibrant color and extra greens.
• Grilling the chicken and vegetables brings smoky notes that make the bowls feel indulgent.
• Everything assembles easily into personalized bowls for casual family meals or meal prep.

Ingredients

• ▢1cupcouscous
• ▢1 1/3cupsboiling water
• ▢Kosher salt and Black Pepper
• ▢2medium zucchini,diagonally sliced 1/4 inch thick
• ▢6medium Campari tomatoes,halved
• ▢Olive Oil Cooking Spray
• ▢4Organic Chicken Breasts,6 ounces each
• ▢1/2cupfresh packed basil leaves
• ▢1/2cupfresh packed SimplyNature Organic Baby Spinach & Arugula Mix
• ▢1clovegarlic
• ▢1/4cupgrated Parmesan
• ▢salt
• ▢Black Pepper,to taste
• ▢3tablespoonsExtra Virgin Olive Oil

Equipment

• Medium saucepan with lid
• Mixing bowl
• Food processor or blender
• Grill or grill pan
• Tongs and a spatula
• Sharp knife and cutting board

Prep tips before you start

• Bring your water to a rolling boil for the couscous so it soaks up the right amount quickly.
• Slice the zucchini evenly—about 1/4 inch thick—so they cook uniformly on the grill.
• Pat the chicken breasts dry with paper towels so the pesto adheres and the grill gets better contact for searing.
• If your pesto is on the thicker side, loosen it with a teaspoon or two of warm water or a little more olive oil so it spreads easily over the chicken.

Grilled Pesto Chicken Couscous Bowls — Step-by-step directions

1. Cook the couscous.
   Place 1 cup couscous in a medium saucepan. Pour 1 1/3 cups boiling water over the couscous, sprinkle a pinch of kosher salt, then stir once to combine. Cover the saucepan and remove it from heat. Let the couscous steam, covered, for about 5 minutes. After steaming, fluff the couscous with a fork and season with a little black pepper to taste. Cover and set aside while you prepare the other components.
2. Prepare the vegetables for grilling.
   Arrange 2 medium zucchini, diagonally sliced 1/4 inch thick, and 6 medium Campari tomatoes, halved, on a plate. Lightly spray or brush both sides of the zucchini and tomatoes with Olive Oil Cooking Spray or a little extra virgin olive oil to prevent sticking. Season both sides with a pinch of kosher salt and some black pepper.
3. Make the basil-spinach pesto.
   In a food processor or blender, combine 1/2 cup fresh packed basil leaves, 1/2 cup fresh packed SimplyNature Organic Baby Spinach & Arugula Mix, 1 clove garlic, 1/4 cup grated Parmesan, a pinch of salt, black pepper to taste, and 3 tablespoons extra virgin olive oil. Pulse or blend until the mixture becomes a smooth, slightly loose pesto. Taste and adjust seasoning with more salt or pepper if needed. If the pesto is too thick to spread, add a teaspoon of warm water or an extra drizzle of olive oil and pulse briefly to incorporate.
4. Coat the chicken with pesto.
   Using 4 organic chicken breasts (6 ounces each), pat each breast dry. Spread a generous layer of the prepared pesto over both sides of each chicken breast so they are well coated. Set the pesto-coated chicken aside briefly while you heat the grill.
5. Heat your grill or grill pan.
   Preheat an outdoor grill or a grill pan over medium-high heat until it is hot and has a slight shimmer of heat. If you are using a grill pan, lightly oil the pan surface to prevent sticking. If using a gas or charcoal grill, brush the grates clean and oil them so the chicken and vegetables release easily.
6. Grill the zucchini and tomatoes.
   Place the zucchini slices on the hot grill in a single layer. Lay the halved Campari tomatoes cut-side down as well. Grill the zucchini 2 to 3 minutes per side, or until they develop char marks and are tender but not mushy. For the tomatoes, grill 1 to 2 minutes cut-side down—just enough to warm through, caramelize slightly, and hold together. Remove the vegetables from the grill and set them aside on a plate. Season lightly with any remaining salt and black pepper if desired.
7. Grill the pesto-coated chicken.
   Place the pesto-coated chicken breasts on the hot grill. Cook the chicken 4 to 6 minutes per side, depending on thickness, until the pesto has slightly charred and the internal temperature reads 165°F (74°C) with an instant-read thermometer. Avoid pressing down on the chicken while it cooks to keep it juicy. Once cooked through, transfer the chicken to a cutting board and let it rest 5 minutes before slicing; this allows juices to redistribute.
8. Slice the chicken and assemble bowls.
   After the chicken has rested, slice each breast into even strips. Divide the fluffed couscous among four bowls. Arrange sliced grilled chicken, grilled zucchini, and grilled Campari tomatoes over the couscous. Spoon any remaining pesto over the chicken and vegetables for extra flavor. Finish the bowls with a final drizzle of extra virgin olive oil, and season with additional black pepper or a touch more grated Parmesan if desired.
9. Serve and enjoy.
   Serve the bowls warm so the couscous soaks up the pesto and juices from the chicken and tomatoes. These bowls are excellent on their own or alongside a simple green salad or warm flatbread.

Make-ahead and storage

• Prepare the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. Add a thin film of olive oil on top to help preserve its color.
• The cooked couscous and grilled vegetables can be kept separately for up to 3 days in the fridge. Reheat gently on the stovetop or in the microwave.
• Grilled chicken slices will keep 3 to 4 days refrigerated. Reheat briefly or serve cold over the couscous for a quick lunch bowl.

Variations and swaps

• For a nuttier pesto, stir in 1 to 2 tablespoons of toasted pine nuts or walnuts to the food processor when making the pesto.
• If you prefer a dairy-free version, substitute the Parmesan with 2 tablespoons of nutritional yeast and add a touch more olive oil to bind.
• Swap couscous for quinoa or bulgur if you want a higher-protein or gluten-free base; cook according to package instructions and keep the same overall assembly.
• Add a squeeze of lemon over the finished bowls to brighten the flavors even more.

Troubleshooting

• If your pesto turns bitter, you likely overprocessed it; next time pulse less and taste as you go. Adding a small pinch of sugar or a little more olive oil can help balance bitterness.
• If chicken sticks to the grill, make sure your grates were clean and well oiled before cooking and that the grill was properly preheated. Let the chicken develop a sear before trying to flip it.
• If couscous is gummy, it was likely overcooked or stirred too vigorously after steaming. Fluff gently with a fork and serve immediately.

Final notes

These Grilled Pesto Chicken Couscous Bowls are a perfect weeknight dinner that looks like you spent more time than you did. The combination of grilled vegetables, juicy pesto-coated chicken, and fluffy couscous is satisfying and flexible. Make extra pesto to use as a bright spread for sandwiches or a quick pasta toss the next day.

Every bowl comes together quickly, and the flavors only improve when components are made ahead. Keep this recipe bookmarked for nights when you want dinner to feel fresh, full of herbs, and effortlessly delicious.