Sesame Ginger Chicken Couscous Bowls (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 (approximately 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

# How to Make It:

01 - Combine chicken breasts with soy sauce, sesame oil, ginger, garlic, and black pepper in a bowl. Allow to marinate for at least 10 minutes while preparing remaining components.
02 - Bring chicken broth and salt to a boil in a medium saucepan. 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 brown and fully cooked through. Let rest for 5 minutes, then slice thinly.
04 - Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, sesame seeds, Sriracha if using, and lime juice in a small bowl until well combined.
05 - Toss cooked couscous with half of the sesame-ginger dressing in a large bowl. Divide couscous mixture evenly 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 extra sesame seeds. Serve immediately, warm or at room temperature.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you've got dinner ready in forty minutes flat.
  • The dressing is so good you'll find yourself making extra just to drizzle over leftover vegetables later in the week.
  • It's naturally dairy-free and feels fancy enough to impress without requiring any special equipment or techniques.
02 -
  • Don't skip letting the chicken rest after cooking, it sounds like a small thing but it's the difference between juicy slices and dry ones.
  • The dressing is best made fresh right before serving but you can make it a few hours ahead and refrigerate it, just whisk again before using because the oil separates.
03 -
  • If your soy sauce is particularly salty or you're using a different brand than usual, start with a bit less and taste before adding more.
  • Toast your sesame seeds in a dry pan for about a minute before using them, it wakes up the flavor and makes them taste like they actually matter.
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