Sesame Ginger Chicken Couscous (Printable)

Tender chicken over pearl couscous with zesty sesame-ginger dressing and crisp vegetables for a vibrant fusion bowl.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 teaspoon fresh ginger, grated
05 - 1 garlic clove, minced
06 - 1/2 teaspoon black pepper

→ Couscous

07 - 1 1/2 cups pearl couscous
08 - 2 cups low-sodium chicken broth
09 - 1/2 teaspoon salt

→ Sesame-Ginger Dressing

10 - 3 tablespoons soy sauce
11 - 2 tablespoons rice vinegar
12 - 2 tablespoons sesame oil
13 - 1 tablespoon honey or maple syrup
14 - 1 tablespoon fresh ginger, grated
15 - 1 garlic clove, minced
16 - 1 tablespoon toasted sesame seeds
17 - 2 teaspoons sriracha or chili sauce, optional
18 - Juice of 1 lime

→ Vegetables & Garnishes

19 - 1 cup cucumber, diced
20 - 1/2 cup shredded carrots
21 - 1/2 cup red bell pepper, thinly sliced
22 - 2 green onions, thinly sliced
23 - 1/4 cup fresh cilantro or parsley, chopped
24 - 2 tablespoons toasted sesame seeds for garnish

# How To Make:

01 - In a mixing bowl, combine chicken breasts with soy sauce, sesame oil, ginger, garlic, and black pepper. Marinate for at least 10 minutes while preparing remaining ingredients.
02 - In a medium saucepan, bring chicken broth and salt to a boil. Add pearl couscous, reduce heat to medium, cover, and simmer for 10 to 12 minutes until tender and liquid is absorbed. Fluff with a fork and allow to cool slightly.
03 - Heat a skillet over medium-high heat. Add marinated chicken and cook for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a cutting board, let rest for 5 minutes, then slice thinly.
04 - In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, sesame seeds, sriracha if using, and lime juice until thoroughly combined.
05 - In a large bowl, toss cooked couscous with half of the sesame-ginger dressing. Divide dressed couscous evenly among 4 serving bowls.
06 - Top each bowl with sliced chicken, cucumber, carrots, red bell pepper, green onions, and cilantro. Drizzle remaining dressing over the top and sprinkle with additional sesame seeds.
07 - Serve immediately while warm or allow to cool to room temperature as preferred.

# Top Tips:

01 -
  • It comes together in 40 minutes, which means weeknight dinner without the stress or the takeout box.
  • The sesame-ginger dressing is so addictive that you'll find yourself making extra to drizzle on everything else you eat for days.
  • Each bowl is totally customizable, so picky eaters and adventurous ones can sit at the same table.
02 -
  • If your chicken sits in the marinade longer than 30 minutes, the soy sauce starts to actually cook the surface and create this weird texture, so marinate just long enough and not longer.
  • The sesame oil is so flavorful that you don't need as much as you think, and using too much makes the whole bowl taste like a bottle instead of balanced.
  • Assemble right before eating if you have time, because room-temperature couscous is great but soggy lettuce is nobody's friend.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes before adding them to the dressing, which wakes up their flavor in a way that changes everything.
  • If you pound your chicken breasts to even thickness before marinating, they cook evenly and you'll never deal with dry edges again.
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