Sesame Ginger Chicken Couscous Bowls (Print View)

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

# Components:

→ Chicken

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

# Preparation Steps:

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

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners actually feel doable without sacrificing flavor or nutrition.
  • The sesame-ginger dressing is addictive enough that you'll find yourself drizzling it on everything else for weeks.
02 -
  • Don't skip resting the chicken—I learned this the hard way when I sliced too early and everything was dry, but five minutes makes the difference between disappointing and tender.
  • Toast your sesame oil by smell, not sight—the moment it smells deeply nutty and warm is when you know the couscous has absorbed all those savory notes.
03 -
  • Taste the dressing before it goes on the couscous—this is your moment to adjust the heat with sriracha or add more lime if you want brightness.
  • Keep extra lime wedges on the hand because everyone squeezes differently, and some people like more acidity than others.
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