Sesame Ginger Chicken Couscous Bowls (Printer View)

Sliced chicken breast over pearl couscous with sesame-ginger dressing and fresh vegetables for a satisfying meal.

# 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 Israeli couscous
06 - 2 1/4 cups low-sodium chicken broth or water
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt

→ Sesame-Ginger Dressing

09 - 3 tablespoons soy sauce or tamari for gluten-free
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 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 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 optional
24 - Lime wedges for serving

# Method:

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

# Expert Advice:

01 -
  • It comes together in under 45 minutes with minimal prep, perfect for weeknights when you want something impressive without the stress.
  • The sesame-ginger dressing is the real star—bright, warm, and versatile enough that you'll find yourself drizzling it on other things later.
  • It's naturally flexible, so you can swap proteins or grains depending on what's actually in your kitchen.
02 -
  • Let your chicken rest for at least 5 minutes after baking before slicing—I learned this the hard way when I rushed and ended up with dry strands instead of tender slices.
  • Toss the couscous with the dressing while it's still warm, not after it cools; warm grains drink in the flavor instead of just coating the outside.
  • The dressing is forgiving about ratios, but that toasted sesame oil is non-negotiable—it's what makes this taste different from every other Asian-influenced bowl out there.
03 -
  • Marinate your chicken in a bit of the dressing for 30 minutes before baking if you have time—it adds flavor straight through instead of just on the surface.
  • Toast your sesame seeds briefly in a dry pan right before assembling the bowls so they're fragrant and crispy instead of sitting around getting soft.
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