Sesame Ginger Chicken Couscous (Printable)

Tender chicken over pearl couscous with tangy sesame-ginger dressing and fresh vegetables.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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 (Israeli) 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

# Directions:

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

# Expert Tips:

01 -
  • Ready in 40 minutes flat, and most of that time the food cooks itself while you prep vegetables.
  • The sesame-ginger dressing tastes complex enough to impress, but it's just whisking five ingredients together.
  • One bowl covers everything, which means less cleanup and actual leftovers that taste even better the next day.
02 -
  • Slice the chicken against the grain, which means looking at where the muscle fibers run and cutting perpendicular to them, this keeps every bite tender instead of stringy.
  • Don't skip letting the cooked chicken rest for those 5 minutes, it's the difference between juicy slices and dry ones that stare back at you accusingly.
  • Toast your own sesame seeds in a dry skillet for 2 minutes if you start with raw ones, it makes them taste almost nutty and transforms the whole dressing.
03 -
  • Don't be shy with the sesame seeds in the dressing itself, toasting them first adds a dimension that bottled dressing will never match.
  • If your lime is hard and reluctant to give up its juice, microwave it for 15 seconds first and it'll practically fall out.
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