Sesame Ginger Chicken Couscous Bowls (Printable)

Tender chicken over pearl couscous with 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 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
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt

→ Sesame-Ginger Dressing

09 - 3 tablespoons soy sauce or tamari
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 fresh 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 edamame, shelled and cooked
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 It:

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 to 22 minutes until internal temperature reaches 165°F. 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 to 3 minutes, stirring frequently, until lightly golden.
03 - Add chicken broth and salt to toasted couscous. Bring to a boil, then reduce heat, cover, and simmer for 10 to 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 - Transfer cooked couscous to a large mixing bowl. Pour sesame-ginger dressing over couscous and toss thoroughly until evenly coated.
06 - Divide dressed couscous among 4 serving bowls. Top each bowl with sliced chicken, cucumber, carrots, edamame, green onions, and fresh herbs. Sprinkle with chopped nuts if desired.
07 - Serve immediately with lime wedges on the side for additional brightness.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under 45 minutes, which means you can actually make it on a Tuesday.
  • The sesame-ginger dressing is bold enough to feel luxurious but doesn't require you to hunt down obscure ingredients.
  • Every component can be prepped ahead, so you're really just assembling bowls, not cooking dinner from scratch.
02 -
  • Don't skip the resting time on the chicken; I learned this the hard way by cutting into it too early and watching the juices run out onto the plate instead of staying in the meat.
  • The dressing tastes significantly better made fresh than it does the next day, so make it close to serving time and dress the couscous while it's still warm so the flavors really sink in.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before adding them to the dressing—that 30 seconds of heat doubles their flavor and makes them actually taste like something.
  • Warm the bowls before serving if you have the time; it sounds fussy, but it keeps the couscous from cooling down too fast and means every bite tastes as good as the first one.
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