Asian Sesame Chicken Couscous Salad (Print)

Vibrant couscous with chicken, crisp vegetables, and tangy sesame-soy dressing comes together in 30 minutes for a satisfying meal.

# Ingredients:

→ Couscous & Base

01 - 1 1/4 cups pearl Israeli couscous
02 - 2 cups water
03 - 1/2 teaspoon kosher salt

→ Protein

04 - 2 cups shredded rotisserie chicken, skinless

→ Vegetables & Fresh Additions

05 - 1 large cucumber, diced or sliced into half-moons
06 - 1/2 cup shredded carrots
07 - 2 scallions, thinly sliced
08 - 1/4 cup fresh cilantro leaves, chopped
09 - 2 tablespoons fresh mint leaves, chopped

→ Sesame-Soy Dressing

10 - 3 tablespoons soy sauce
11 - 2 tablespoons toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 tablespoon lime juice
15 - 1 teaspoon grated fresh ginger
16 - 1 small garlic clove, minced
17 - 1 teaspoon Sriracha or Asian chili sauce

→ Garnish

18 - 2 tablespoons toasted sesame seeds
19 - Lime wedges for serving

# Instructions:

01 - In a medium saucepan, bring water and salt to a boil. Add pearl couscous, reduce heat, and simmer uncovered for 8 to 10 minutes, stirring occasionally, until couscous is tender. Drain any excess water and allow to cool slightly.
02 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, lime juice, ginger, garlic, and Sriracha until well combined.
03 - In a large bowl, combine cooked couscous, shredded chicken, cucumber, carrots, scallions, cilantro, and mint.
04 - Pour the sesame-soy dressing over the salad and toss well to coat evenly.
05 - Transfer to serving bowls. Sprinkle with toasted sesame seeds and serve with lime wedges on the side.

# Pro Tips:

01 -
  • It tastes indulgent and bold without requiring any special cooking skills or exotic ingredients you can't find at your regular grocery store.
  • The sesame-soy dressing is genuinely addictive—tangy, nutty, with just enough heat if you want it—and transforms simple pantry staples into something memorable.
  • It's endlessly flexible: serve it warm on a chilly evening or chilled on a hot day, and swap vegetables based on whatever looks good at the market.
02 -
  • Don't skip toasting your sesame seeds yourself if you can help it—the ones already toasted in the jar lose their punch, and toasting a couple tablespoons in a dry skillet takes literally three minutes and changes everything.
  • The dressing is powerful, so start with three-quarters of it, toss the salad, taste it, and add more only if needed; you can always drizzle extra on individual servings but you can't take it back.
03 -
  • Always use toasted sesame oil instead of regular—it's darker, nuttier, and genuinely tastes like a different ingredient; one bottle lasts forever because you use so little each time.
  • Grate your ginger fresh right into the dressing bowl using a microplane or the fine side of a box grater; it releases oils and flavor that you'll never get from pre-minced jars.
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