Sesame Ginger Chicken Couscous Bowls (Print Version)

Tender chicken over pearl couscous with sesame-ginger dressing, fresh vegetables, and herbs in a flavorful bowl.

# What You'll Need:

→ 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 couscous
06 - 2 1/4 cups low-sodium chicken broth
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt

→ Sesame-Ginger Dressing

09 - 3 tablespoons soy sauce
10 - 2 tablespoons toasted sesame oil
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon honey
13 - 1 tablespoon fresh ginger, finely grated
14 - 2 garlic cloves, minced
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon sriracha sauce, optional
17 - 1 tablespoon sesame seeds

→ Vegetables and Toppings

18 - 1 cup cucumber, thinly sliced
19 - 1 cup shredded carrots
20 - 1 cup cooked edamame, shelled
21 - 4 green onions, sliced
22 - 1/4 cup fresh cilantro, chopped
23 - 1/4 cup roasted cashews, roughly chopped, optional
24 - Lime wedges, for serving

# Steps to Follow:

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 baking sheet and bake for 18 to 22 minutes until internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice thinly.
03 - While chicken cooks, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 2 to 3 minutes, stirring frequently, until lightly golden.
04 - Add chicken broth and salt to toasted couscous. Bring to a boil, then reduce heat, cover, and simmer for 10 to 12 minutes until couscous is tender and liquid is absorbed. Fluff with a fork.
05 - In a bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey, ginger, garlic, lime juice, sriracha if using, and sesame seeds.
06 - Transfer cooked couscous to a large mixing bowl. Pour sesame-ginger dressing over couscous and toss well to coat thoroughly.
07 - Divide dressed couscous evenly among 4 bowls. Top each with sliced chicken, cucumber, carrots, edamame, green onions, and cilantro. Sprinkle with chopped cashews if desired.
08 - Serve immediately with lime wedges on the side.

# Additional Tips::

01 -
  • It looks and tastes impressive but comes together in under an hour with minimal fuss.
  • The sesame-ginger dressing is dangerously good and works on just about anything you toss it with.
  • You get protein, grains, and vegetables all in one bowl without feeling like youre eating diet food.
  • Leftovers actually taste better the next day once the flavors soak into the couscous.
02 -
  • Toasting the couscous is not optional, skipping it means losing the nutty backbone that makes this dish sing.
  • Don't dress the couscous until youre ready to serve or store it, otherwise it can get gummy if it sits too long.
  • Resting the chicken after baking keeps the juices from running out when you slice it, which means moist, flavorful meat every time.
03 -
  • Make extra dressing and keep it in a jar in the fridge, it's incredible on salads, roasted vegetables, and even as a marinade.
  • If your couscous clumps after cooking, drizzle a tiny bit of olive oil over it and fluff again with a fork.
  • For deeper flavor, marinate the chicken in a few tablespoons of the dressing for 30 minutes before baking.
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