Save Experience a vibrant fusion of flavors with these Sesame Ginger Chicken Couscous Bowls. This dish brings together the nutty texture of Mediterranean pearl couscous and a zesty, Asian-inspired marinade for a meal that is as colorful as it is delicious. Perfect for a quick weeknight dinner or a refreshing lunch, these bowls are packed with protein and fresh, crunchy vegetables.
Pin it The secret to this dish lies in the dressing—a tangy blend of rice vinegar, soy sauce, and fresh ginger that ties the Mediterranean grains and Asian-style chicken together seamlessly. Whether served warm or at room temperature, it remains a flavor-packed favorite.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts (about 500 g), 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp fresh ginger (grated), 1 garlic clove (minced), 1/2 tsp black pepper
- Couscous: 1 1/2 cups pearl (Israeli) couscous, 2 cups low-sodium chicken broth (or water), 1/2 tsp salt
- Sesame-Ginger Dressing: 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp sesame oil, 1 tbsp honey or maple syrup, 1 tbsp fresh ginger (grated), 1 garlic clove (minced), 1 tbsp toasted sesame seeds, 2 tsp Sriracha or chili sauce (optional), juice of 1 lime
- Vegetables & Garnishes: 1 cup cucumber (diced), 1/2 cup shredded carrots, 1/2 cup red bell pepper (thinly sliced), 2 green onions (thinly sliced), 1/4 cup fresh cilantro or parsley (chopped), 2 tbsp toasted sesame seeds
Instructions
- Step 1: Marinate the Chicken
- In a bowl, combine chicken breasts with soy sauce, sesame oil, ginger, garlic, and black pepper. Marinate for at least 10 minutes while you prepare other ingredients.
- Step 2: Cook the Couscous
- In a medium saucepan, bring chicken broth and salt to a boil. Add pearl couscous, reduce heat, cover, and simmer for 10–12 minutes until tender. Fluff with a fork and let cool slightly.
- Step 3: Cook the Chicken
- Heat a skillet over medium-high heat. Add marinated chicken and cook for 5–6 minutes per side, or until golden and cooked through. Let rest for 5 minutes, then slice thinly.
- Step 4: Make the Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, sesame seeds, Sriracha (if using), and lime juice until well combined.
- Step 5: Assemble the Bowls
- In a large bowl, toss cooked couscous with half of the sesame-ginger dressing. Divide couscous among 4 bowls.
- Step 6: Top and Garnish
- Top each bowl with sliced chicken, cucumber, carrots, red bell pepper, green onions, and cilantro. Drizzle remaining dressing over the top. Sprinkle with extra sesame seeds.
- Step 7: Serve
- Serve immediately, warm or at room temperature.
Zusatztipps für die Zubereitung
Um Zeit zu sparen, können Sie die Komponenten bereits im Voraus vorbereiten und erst unmittelbar vor dem Servieren vermengen. Achten Sie darauf, den Couscous nach dem Garen gut aufzulockern, damit er seine perlige Textur behält.
Varianten und Anpassungen
Für eine vegetarische Variante können Sie das Hähnchen durch gebackenen Tofu oder proteinreiche Kichererbsen ersetzen. Wer es cremiger mag, kann zusätzlich Avocado-Scheiben oder Edamame hinzufügen.
Serviervorschläge
Dieses Gericht eignet sich hervorragend als Meal-Prep-Option. Begleiten Sie die Bowls mit einem Glas spritzigem Weißwein, wie einem Sauvignon Blanc, um die frischen Ingwer- und Limettennoten zu unterstreichen.
Pin it Whether you are enjoying this as a wholesome family dinner or a vibrant office lunch, these Sesame Ginger Chicken Couscous Bowls are sure to become a staple in your recipe rotation. Enjoy the refreshing crunch and bold fusion flavors!
Frequently Asked Questions
- → Can I make this bowl ahead of time?
Prepare the components in advance—cook the couscous, marinate and cook the chicken, and whisk together the dressing. Store everything separately in airtight containers in the refrigerator for up to 3 days. Assemble the bowls just before serving for the best texture and freshness.
- → What's the best way to cook pearl couscous?
Pearl couscous, also known as Israeli couscous, requires simmering in liquid like pasta. Bring chicken broth or water to a boil, add the couscous, reduce heat to low, cover, and simmer for 10-12 minutes until tender. Fluff with a fork before using.
- → Can I substitute the chicken?
Yes! For a vegetarian version, use baked tofu or chickpeas instead of chicken. You can also use shrimp, which cook in just 2-3 minutes per side, or sliced salmon fillets. Adjust cooking times accordingly and marinate the protein the same way.
- → Is the dressing spicy?
The base dressing has a mild warmth from fresh ginger and garlic. The Sriracha or chili sauce is optional—if you prefer no heat, simply omit it. You can also adjust the amount to your taste preference, adding anywhere from a pinch to 2 teaspoons.
- → Can I use regular couscous instead of pearl couscous?
Regular couscous has a different texture—it's smaller and more delicate. While it will work, pearl couscous provides a satisfying chew that holds up well in bowls. If using regular couscous, steam it according to package directions (usually just 5 minutes off the heat).
- → How do I store leftovers?
Store each component separately in airtight containers. The couscous will keep for 4-5 days, chicken for 3-4 days, and cut vegetables for 2-3 days. The dressing stays fresh in the refrigerator for up to 2 weeks. Reheat the chicken and couscous before assembling fresh bowls.