Sesame Ginger Chicken Couscous (Printable)

Tender chicken over sesame-ginger pearl couscous with fresh vegetables and herbs in a flavorful bowl.

# What You'll Need:

→ Chicken

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

→ Pearl Couscous

05 - 1 1/2 cups pearl 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
17 - 1 tablespoon sesame seeds

→ Vegetables and Toppings

18 - 1 cup cucumber, thinly sliced
19 - 1 cup carrots, shredded
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
24 - Lime wedges for serving

# How to Make It:

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

# Expert Advice:

01 -
  • Textural Harmony: Mediterranean pearl (Israeli) couscous provides a chewy, pasta-like base that perfectly complements fresh, crunchy vegetables.
  • Vibrant Fusion Sauce: The sesame-ginger dressing combines soy sauce, toasted sesame oil, and fresh ginger for a zesty kick.
  • Quick and Balanced: Ready in just 45 minutes, this dairy-free meal is packed with lean protein and fiber from edamame and carrots.
02 -
  • Meal Prep Ready: This dish holds up well in the fridge, making it an excellent choice for weekday lunches.
  • Temperature Control: If the couscous absorbs the liquid too quickly, add a tablespoon or two of warm water to keep it moist.
  • Herb Freshness: Add the cilantro or parsley just before serving to maintain the brightest color and flavor.
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