Sesame Ginger Chicken Couscous Bowls (Printable version)

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

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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 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
10 - 2 tablespoons toasted sesame oil
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon honey
13 - 1 tablespoon fresh ginger, finely grated
14 - 2 garlic cloves, minced
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon sriracha sauce, optional
17 - 1 tablespoon sesame seeds

→ Vegetables and Toppings

18 - 1 cup cucumber, thinly sliced
19 - 1 cup shredded carrots
20 - 1 cup cooked shelled edamame
21 - 4 green onions, sliced
22 - 1/4 cup fresh cilantro, chopped
23 - 1/4 cup roasted cashews, roughly chopped, optional
24 - Lime wedges for serving

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Rub chicken breasts evenly with olive oil, salt, and pepper. Arrange 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, then slice thinly against the grain.
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. Add chicken broth and salt, bring to a boil, reduce heat, cover, and simmer for 10 to 12 minutes until tender. Fluff with a fork.
04 - 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.
05 - Transfer cooked couscous to a large mixing bowl. Pour sesame-ginger dressing over couscous and toss thoroughly to coat all grains evenly.
06 - Divide dressed couscous equally among 4 serving bowls. Top each bowl with sliced chicken, cucumber, carrots, edamame, green onions, and cilantro. Sprinkle with chopped cashews if desired.
07 - Serve immediately with lime wedges on the side for garnish and additional flavor.

# Expert Advice:

01 -
  • It comes together in forty-five minutes, which means you can serve it on a Tuesday night without losing your mind.
  • The sesame-ginger dressing tastes so vibrant and intentional that everyone assumes you spent all day cooking.
  • Everything can be prepped ahead and assembled cold, making it perfect for meal prep or bringing to someone who needs feeding.
02 -
  • Cooking the chicken to exactly the right temperature and then resting it is what separates this from dry, disappointing poultry, so invest in a thermometer if you haven't already.
  • Making the dressing with warm couscous is the move that changes everything, because cold couscous won't absorb the sesame oil and soy sauce the way it should.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before adding them to the dressing to unlock their deepest, nuttiest flavor.
  • If you're making this for people with dietary restrictions, the swaps are easy and the dish doesn't lose its soul because sesame oil and ginger and lime carry all the weight.
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