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Marinate the Chicken: In a bowl, combine olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper. Add chicken strips, tossing to coat well. Marinate for at least 15 minutes.
Prepare the Couscous: Heat olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 1-2 minutes until lightly golden. Pour in water or chicken broth, bring to a boil, then cover and simmer for 10 minutes until tender.
Mix the Salad: In a large bowl, combine cooked couscous, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley. Mix gently.
Make the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and pepper. Pour over salad, tossing to coat.
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 3-4 minutes per side until golden brown.
Assemble the Bowls: Divide couscous salad among bowls, top with grilled chicken strips and crumbled feta. Serve with fresh parsley or a lemon wedge.