Sesame Ginger Chicken Couscous Bowls (Printer View)

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

# What you'll need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound 2 ounces)
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 and 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

# Method:

01 - In a mixing bowl, combine chicken breasts with soy sauce, sesame oil, grated ginger, minced garlic, and black pepper. Marinate for a minimum of 10 minutes while preparing remaining ingredients.
02 - In a medium saucepan, bring chicken broth and salt to a boil. Add pearl couscous, reduce heat, 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 and cooked through. Let rest for 5 minutes, then slice thinly.
04 - In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, sesame seeds, sriracha if using, and lime juice until well combined.
05 - In a large bowl, toss cooked couscous with half of the sesame-ginger dressing. Divide couscous 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 additional sesame seeds.
07 - Serve immediately, either warm or at room temperature.

# Expert Advice:

01 -
  • It tastes sophisticated but comes together in under 40 minutes, which means you can impress yourself on a weeknight.
  • The dressing is so good you'll find yourself making extra just to drizzle on everything else you cook.
  • All the components can be prepped separately, so you can assemble bowls whenever hunger strikes without stress.
  • It's naturally dairy-free but doesn't feel like you're missing anything important.
02 -
  • If you skip the resting step for the chicken, it'll release its juices into the bowl and make everything watery; five minutes is the non-negotiable part.
  • The dressing should taste almost aggressive on its own, because it mellows considerably when tossed with the couscous and vegetables.
  • Don't toss all the vegetables with the couscous, or they'll release water and turn the bowl soggy; keep them separate and add them just before eating.
03 -
  • Toast your own sesame seeds in a dry skillet for one minute if you buy them raw, because the flavor becomes infinitely more complex and worth the effort.
  • Make extra dressing because you'll want it on salads, roasted vegetables, and probably spooned directly into your mouth when nobody's looking.
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