Sesame Ginger Chicken Couscous (Printable Copy)

Tender chicken over pearl couscous with tangy sesame-ginger dressing, fresh vegetables, and herbs for a vibrant bowl.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lb)
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 - 1.5 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 - 0.5 cup shredded carrots
21 - 0.5 cup red bell pepper, thinly sliced
22 - 2 green onions, thinly sliced
23 - 0.25 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. Allow to 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 low, cover, and simmer for 10 to 12 minutes until tender. 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 and cooked through. 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 well combined.
05 - In a large mixing bowl, toss cooked couscous with half of the sesame-ginger dressing. Divide couscous 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 at desired temperature, either warm or at room temperature.

# Expert Advice:

01 -
  • The whole thing comes together in 40 minutes, which means you can actually make it on a weeknight without losing your mind.
  • It tastes like you spent way more time on it than you actually did, and that's the kind of magic that makes people ask for seconds.
  • Everything can be prepped ahead and assembled fresh, so meal prep doesn't feel like a chore.
02 -
  • Don't skip the resting time on the chicken—I learned this the hard way by cutting into it too early and watching all those lovely juices escape onto the cutting board instead of staying in the meat.
  • Make the dressing while the couscous cooks so you're not scrambling at the end, and definitely taste it before assembling everything because the salt in soy sauce varies wildly between brands.
  • If you're prepping ahead, dress the couscous right before serving so it doesn't get gummy, but everything else can be chopped and stored in containers for two days without any problem.
03 -
  • Toast your own sesame seeds in a dry skillet for 2 minutes if you can—the flavor deepens and you'll actually want to make this again.
  • If your chicken breasts are particularly thick, pound them to an even thickness before marinating so they cook at the same rate and stay moist.
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