Sesame Ginger Chicken Couscous Bowls (Printable version)

Tender chicken with pearl couscous in zesty sesame-ginger dressing, topped with crisp vegetables and fresh herbs.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
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 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

# Directions:

01 - In a mixing bowl, combine chicken breasts with soy sauce, sesame oil, grated ginger, minced garlic, and black pepper. Allow to marinate for at least 10 minutes while preparing remaining ingredients.
02 - In a medium saucepan, bring chicken broth and salt to a boil. Add pearl couscous, reduce heat to low, 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 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 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 -
  • The sesame-ginger dressing is genuinely addictive, and once you nail it, you'll find yourself drizzling it on everything from roasted vegetables to leftover rice.
  • Chicken stays tender and juicy because of the quick marinade, and the whole bowl comes together in under 40 minutes with zero fussy steps.
  • It's naturally dairy-free and packed with fresh vegetables, so you feel good eating it without any guilt or boring compromise on flavor.
02 -
  • If you skip the resting time on the chicken, it'll be dry no matter how perfectly you cooked it—those five minutes are when the juices redistribute and make everything tender.
  • Taste your dressing before you pour it all over the couscous; sometimes you need to adjust the salt or acid depending on your soy sauce brand, and it's much easier to fix it in the bowl than in the finished dish.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes before using them—it wakes up their flavor and makes them taste expensive in the best way possible.
  • If the chicken threatens to stick to the pan, wait an extra 30 seconds before trying to flip it; the crust will release naturally when it's ready and your slices will stay intact.
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