Asian Sesame Chicken Couscous (Print)

Chewy pearl couscous tossed in savory sesame-soy dressing with tender chicken and crisp vegetables.

# Ingredients:

→ Couscous Salad

01 - 1 cup pearl couscous
02 - 2 cups water or low-sodium chicken broth
03 - 2 cups shredded rotisserie chicken
04 - 1 large cucumber, halved, seeded, and thinly sliced
05 - 2 scallions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped
07 - 1/4 cup toasted sesame seeds

→ Sesame-Soy Dressing

08 - 3 tablespoons low-sodium soy sauce
09 - 2 tablespoons toasted sesame oil
10 - 2 tablespoons rice vinegar
11 - 1 tablespoon honey or maple syrup
12 - 1 tablespoon freshly grated ginger
13 - 1 garlic clove, minced
14 - 1 teaspoon Sriracha or chili sauce, optional
15 - 1 tablespoon neutral oil such as canola or sunflower

# Instructions:

01 - Bring water or chicken broth to a boil in a medium saucepan. Stir in pearl couscous, reduce heat to low, cover, and simmer for 8 to 10 minutes until tender. Drain excess liquid and spread couscous on a baking sheet to cool quickly.
02 - While couscous cools, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, chili sauce if using, and neutral oil in a small bowl until well combined.
03 - In a large bowl, combine cooled couscous, shredded chicken, cucumber, scallions, and cilantro. Drizzle with sesame-soy dressing and toss gently to coat all ingredients evenly.
04 - Sprinkle toasted sesame seeds over the salad and toss once more to distribute evenly.
05 - Serve immediately at room temperature or refrigerate for 30 minutes for a chilled presentation.

# Pro Tips:

01 -
  • Quick and easy to assemble using store-bought rotisserie chicken.
  • A healthy, dairy-free meal packed with protein and fresh vegetables.
  • The dressing perfectly balances sweet, savory, and tangy notes.
02 -
  • Always check labels for gluten-free soy sauce if you are sensitive to wheat.
  • Use fresh ginger and garlic for the most vibrant flavor in your dressing.
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