Sesame Ginger Chicken Couscous (Print Version)

Tender chicken over pearl couscous with sesame-ginger dressing and fresh vegetables for a vibrant, satisfying meal.

# 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 shelled cooked edamame
21 - 4 green onions, sliced
22 - 1/4 cup fresh cilantro or parsley, chopped
23 - 1/4 cup roasted cashews or peanuts, 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 18-22 minutes until internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly.
02 - While chicken bakes, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 2-3 minutes, stirring frequently, until lightly golden. Add chicken broth and salt, bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until couscous is tender and liquid is absorbed. Fluff with a fork.
03 - 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.
04 - Transfer cooked couscous to a large mixing bowl. Pour sesame-ginger dressing over couscous and toss thoroughly to coat evenly.
05 - 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. Serve immediately with lime wedges on the side.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout, and honestly tastes better because it's yours.
  • The sesame-ginger dressing is addictive enough that you'll find yourself making extra to keep in the fridge.
  • Customizable down to the last vegetable, so everyone at your table gets exactly what they want.
02 -
  • Don't skip toasting the couscous—it's the difference between boring and nutty, and takes literally three minutes to change everything.
  • If your chicken comes out unevenly cooked, it means next time you should pound it to an even thickness before baking, or use a meat thermometer religiously.
03 -
  • Marinate your raw chicken in a tablespoon of the dressing for 30 minutes before baking if you remember—the ginger and soy will season it from the inside out.
  • Keep roasted cashews or peanuts separate until serving because they stay crunchier that way, and crunch is half the textural experience of eating a bowl.
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