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 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 and 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 It:

01 - In a mixing bowl, combine chicken breasts with soy sauce, sesame oil, grated ginger, minced 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. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, toasted 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 dressed couscous evenly among 4 serving bowls.
06 - Top each bowl with sliced chicken, diced cucumber, shredded carrots, sliced red bell pepper, sliced green onions, and chopped cilantro. Drizzle remaining dressing over the top and sprinkle with additional toasted sesame seeds. Serve immediately at desired temperature.

# Expert Advice:

01 -
  • The sesame-ginger dressing hits that sweet-tangy-nutty trifecta that makes you want to scrape the bowl clean.
  • Pearl couscous has this satisfying chewiness that regular couscous can't match, and it soaks up the dressing like it was made for it.
  • You can have dinner on the table in 40 minutes flat, including marinating time, which feels almost unfair for how put-together it tastes.
02 -
  • Don't skip the resting time for the chicken—those 5 minutes make the difference between slicing into tenderness and getting a dry piece.
  • Toast your own sesame seeds in a dry skillet for 2 minutes if you haven't already; the flavor is incomparably richer than pre-toasted, and it takes almost no time.
  • Grate your ginger fresh right before using it; jarred ginger tastes flat and slightly metallic by comparison, and your dressing will taste noticeably brighter with fresh.
03 -
  • If your chicken breasts are thick, butterfly them or gently pound them to an even 3/4-inch thickness so they cook through without drying out on the edges.
  • The dressing is the soul of these bowls—don't skimp on whisking it together or tasting as you go; a few extra seconds of attention here elevates the whole dish.
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