Sesame Ginger Chicken Couscous Bowls (Printable)

Tender chicken over pearl couscous with tangy sesame-ginger dressing and fresh vegetables for a vibrant, flavor-packed bowl.

# Ingredient List:

→ 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 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

# Steps:

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. Remove from heat, 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 thoroughly combined.
05 - In a large bowl, toss cooked couscous with half of the sesame-ginger dressing. Divide couscous evenly among 4 serving bowls.
06 - Top each bowl with sliced chicken, diced cucumber, shredded carrots, sliced red bell pepper, thinly sliced green onions, and chopped cilantro. Drizzle remaining dressing over the top and sprinkle with additional sesame seeds.
07 - Serve immediately at desired temperature, either warm or at room temperature.

# Tips from the Pros:

01 -
  • It comes together in 40 minutes flat, which means you can have something restaurant-quality on a busy weeknight without the stress.
  • The sesame-ginger dressing is so good you'll find yourself drizzling it on roasted vegetables and grilled fish weeks later.
  • Everything is customizable—swap the chicken for tofu, add avocado, pile on extra herbs—and it still tastes intentional and delicious.
02 -
  • Don't skip the resting time after cooking the chicken—those five minutes let the juices settle and keep every slice tender instead of dry.
  • Make the dressing ahead of time; it actually tastes better the next day once all those flavors get to know each other.
  • The couscous will tighten up as it cools, so toss it with dressing while it's still slightly warm so every pearl stays separate and glossy.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes before using—it wakes them up and makes the whole bowl taste more intentional.
  • If your soy sauce contains gluten and that matters for your table, swap it for tamari and nobody will notice the difference.
  • Make extra dressing and keep it in a jar in the fridge; it's incredible on roasted vegetables, grilled fish, or even simple salads for the rest of the week.
Go Back