# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
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 & 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
# Preparation Steps:
01 - In a bowl, combine chicken breasts with soy sauce, sesame oil, ginger, 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, cover, and simmer for 10 to 12 minutes until tender. Fluff with a fork and let cool slightly.
03 - Heat a skillet over medium-high heat. Add marinated chicken and cook for 5 to 6 minutes per side, or 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, ginger, 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 bowls. Top each bowl with sliced chicken, cucumber, carrots, red bell pepper, green onions, and cilantro. Drizzle remaining dressing over the top and sprinkle with extra sesame seeds.
06 - Serve immediately, warm or at room temperature.
