Save to Pinterest I was rummaging through my pantry on a Wednesday night, staring at a bag of pearl couscous I'd bought on a whim months before. The chicken was already thawed, and I had this craving for something bright and zippy without the heaviness of pasta. I started whisking together sesame oil and ginger, and suddenly the whole kitchen smelled like the best kind of takeout. That bowl turned into my go-to when I want something that feels special but doesn't ask much of me.
The first time I made this for friends, I was nervous because it felt too simple to serve to guests. But when I set those bowls down, everyone got quiet for a few bites, then started asking for the recipe. One friend even texted me the next day asking where to buy pearl couscous. It was one of those moments where you realize that bright flavors and a little crunch can outshine fancy techniques every time.
Ingredients
- Boneless, skinless chicken breasts: I like using two large ones so there's enough for generous portions, and they stay juicy if you don't overcook them.
- Soy sauce: This shows up twice, once in the marinade and again in the dressing, and it adds that savory depth you can't fake.
- Sesame oil: A little goes a long way, it's nutty and aromatic and makes everything smell incredible the moment it hits the pan.
- Fresh ginger: Grating it releases all those sharp, spicy oils, I learned to always use fresh because the jarred stuff just doesn't have the same punch.
- Garlic: Minced fine so it melts into the marinade and dressing, adding warmth without overpowering the ginger.
- Black pepper: Just enough to give the chicken a gentle bite in the background.
- Pearl couscous: These little toasted orbs are chewier than regular couscous and hold up beautifully under all that dressing.
- Low sodium chicken broth: I cook the couscous in this instead of water because it soaks up so much more flavor.
- Rice vinegar: It's milder and slightly sweet compared to other vinegars, which keeps the dressing balanced.
- Honey or maple syrup: A tablespoon of sweetness cuts through the soy and vinegar, rounding out the whole dressing.
- Toasted sesame seeds: I toast them myself in a dry skillet for a few minutes, they turn golden and nutty and make everything look prettier.
- Sriracha or chili sauce: Optional, but I always add it because I like a little heat creeping in at the end of each bite.
- Lime juice: Fresh is essential here, it brightens everything and makes the dressing sing.
- Cucumber: Diced into small pieces, it adds a cool, crisp contrast to the warm chicken and couscous.
- Shredded carrots: I buy them pre shredded to save time, and they add color and a touch of sweetness.
- Red bell pepper: Thinly sliced so it's tender and sweet, and it makes the bowls look vibrant.
- Green onions: Sliced thin, they give a sharp, fresh bite that cuts through the richness.
- Fresh cilantro or parsley: I go with whatever I have, both work beautifully and add that final herbaceous note.
Instructions
- Marinate the Chicken:
- Toss the chicken breasts in a bowl with soy sauce, sesame oil, grated ginger, minced garlic, and black pepper. Let them sit for at least 10 minutes while you get everything else ready, the flavors soak in and the chicken stays juicy.
- Cook the Couscous:
- Bring the chicken broth and salt to a boil in a medium saucepan, then stir in the pearl couscous. Lower the heat, cover it, and let it simmer for 10 to 12 minutes until the couscous is tender and has absorbed most of the liquid, then fluff it with a fork and set it aside to cool a bit.
- Cook the Chicken:
- Heat a skillet over medium high heat and add the marinated chicken breasts. Cook them for 5 to 6 minutes on each side until they're golden and cooked through, then let them rest for 5 minutes before slicing thinly so all the juices stay inside.
- Make the Dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, toasted sesame seeds, Sriracha if you're using it, and lime juice. Whisk until everything is smooth and well combined, it should smell bright and nutty and a little spicy.
- Toss the Couscous:
- Pour about half of the sesame ginger dressing over the cooked couscous in a large bowl and toss it until every pearl is coated. Divide the dressed couscous among four bowls.
- Assemble and Garnish:
- Top each bowl with sliced chicken, diced cucumber, shredded carrots, red bell pepper, green onions, and fresh cilantro or parsley. Drizzle the remaining dressing over the top and sprinkle with extra toasted sesame seeds for crunch and color.
Save to Pinterest 
Save to Pinterest There was a summer evening when I packed these bowls into containers and took them to a park picnic. They traveled well, tasted just as good at room temperature, and everyone kept going back for seconds. That's when I realized this recipe wasn't just dinner, it was the kind of thing you could count on no matter where you were or who you were feeding.
Make It Your Own
I've swapped the chicken for baked tofu more times than I can count, and it's just as satisfying. Press the tofu well, toss it in the same marinade, and roast it at 400 degrees F until the edges get crispy. You can also throw in edamame or chickpeas for extra protein, or add avocado slices for creaminess. The beauty of this bowl is that it adapts to whatever you have on hand without losing its personality.
Storing and Reheating
I store the components separately in airtight containers in the fridge, the couscous and chicken keep for up to three days, and the vegetables stay crisp if they're not dressed. The dressing lasts about a week in a jar, just give it a good shake before using. When I reheat, I warm the couscous and chicken gently in the microwave or a skillet, then add the fresh vegetables and cold dressing right before eating so nothing gets wilted or mushy.
Pairing and Serving Ideas
These bowls are filling enough on their own, but sometimes I'll serve them with a simple cucumber salad on the side or a few rice crackers for extra crunch. A crisp white wine like Sauvignon Blanc is perfect if you're making this for guests, the acidity matches the lime and vinegar in the dressing. On busy nights, I just pour iced green tea and call it a meal.
- Add a handful of fresh mint or basil for an unexpected herbal twist.
- Drizzle a little extra sesame oil over the top if you want more richness.
- Serve with lime wedges on the side so everyone can adjust the brightness to their taste.
Save to Pinterest 
Save to Pinterest This bowl has become one of those recipes I don't even think about anymore, I just make it when I want something bright, satisfying, and easy. It's the kind of dinner that feels like a small victory every time.
Common Recipe Questions
- → Can I use regular couscous instead of pearl couscous?
Yes, you can substitute regular couscous, but adjust the cooking time to about 5 minutes and use less liquid. Pearl couscous offers a chewier texture that holds up better in bowls.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate and assemble portions as needed to maintain freshness and texture.
- → Can I make this dish vegetarian?
Absolutely! Replace the chicken with baked tofu, tempeh, or chickpeas. Marinate them the same way and adjust cooking time accordingly. Use vegetable broth instead of chicken broth.
- → What can I substitute for sesame oil?
While sesame oil provides distinctive flavor, you can use extra virgin olive oil or avocado oil as alternatives. The taste will be milder, so consider adding extra toasted sesame seeds.
- → Is this dish gluten-free?
Not naturally, as couscous contains gluten and most soy sauce contains wheat. Use gluten-free couscous or quinoa and tamari or coconut aminos instead of regular soy sauce.
- → Can I prep this meal in advance?
Yes! Cook the chicken and couscous up to 2 days ahead. Prepare the dressing and chop vegetables the day before. Assemble bowls just before serving for best texture and flavor.