Sesame Ginger Chicken Couscous Bowls (Printable Copy)

Tender chicken over pearl couscous with sesame-ginger dressing and fresh vegetables for a flavorful fusion bowl.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pearl Couscous

05 - 1 1/2 cups pearl (Israeli) couscous
06 - 2 1/4 cups low-sodium chicken broth or water
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt

→ Sesame-Ginger Dressing

09 - 3 tablespoons soy sauce or tamari for gluten-free option
10 - 2 tablespoons toasted sesame oil
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon fresh ginger, finely grated
14 - 2 garlic cloves, minced
15 - 1 tablespoon lime juice
16 - 1 teaspoon sriracha or chili sauce (optional)
17 - 1 tablespoon sesame seeds

→ Vegetables and Toppings

18 - 1 cup cucumber, thinly sliced
19 - 1 cup shredded carrots
20 - 1 cup shelled and cooked edamame
21 - 4 green onions, sliced
22 - 1/4 cup fresh cilantro or parsley, chopped
23 - 1/4 cup roasted cashews or peanuts, roughly chopped (optional)
24 - Lime wedges for serving

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Rub chicken breasts with olive oil, salt, and pepper. Place on prepared sheet and bake for 18-22 minutes until internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice thinly.
02 - While chicken cooks, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 2-3 minutes, stirring frequently, until lightly golden.
03 - Add chicken broth and salt to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until couscous is tender and liquid is absorbed. Fluff with a fork.
04 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, lime juice, sriracha if using, and sesame seeds until well combined.
05 - In a large mixing bowl, combine cooked couscous with sesame-ginger dressing. Toss well to ensure even coating.
06 - Divide dressed couscous among 4 bowls. Top each with sliced chicken, cucumber, carrots, edamame, green onions, and herbs. Sprinkle with chopped nuts if desired.
07 - Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • You can have dinner on the table in under 45 minutes without feeling rushed or stressed.
  • The sesame-ginger dressing brings enough personality that every bite tastes intentional, not just thrown together.
  • It actually tastes even better the next day when the couscous absorbs more of that gorgeous dressing.
02 -
  • Don't skip toasting the pearl couscous; it sounds like an extra step but it creates this nutty foundation that changes everything about the final dish.
  • The dressing coats better and tastes more integrated when you toss it with warm couscous, not room-temperature grains that have already cooled down.
03 -
  • If you want the chicken even more flavorful, brush the top with a tablespoon of the dressing halfway through roasting for a glaze that sticks.
  • Taste the dressing before tossing the couscous and adjust the lime juice or soy sauce based on what your palate is telling you that day.
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