Sesame Ginger Chicken Couscous Bowls (Print Version)

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

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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 (Israeli) 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 & 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 to Follow:

01 - In a bowl, combine chicken breasts with soy sauce, sesame oil, ginger, garlic, and black pepper. 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, cover, and simmer for 10 to 12 minutes until tender. Fluff with a fork and let cool slightly.
03 - Heat a skillet over medium-high heat. Add marinated chicken and cook for 5 to 6 minutes per side, or until golden and cooked through. Let rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, sesame seeds, sriracha if using, and lime juice until well combined.
05 - In a large bowl, toss cooked couscous with half of the sesame-ginger dressing. Divide couscous among 4 bowls.
06 - Top each bowl with sliced chicken, cucumber, carrots, red bell pepper, green onions, and cilantro. Drizzle remaining dressing over the top and sprinkle with extra sesame seeds. Serve immediately, warm or at room temperature.

# Additional Tips::

01 -
  • It tastes like restaurant quality but comes together in less time than waiting for delivery.
  • The sesame ginger dressing does all the heavy lifting, turning simple ingredients into something you actually crave.
  • You can prep everything ahead and toss it together right before eating, which makes weeknights so much easier.
  • It's endlessly flexible, you can swap the chicken for tofu, add whatever vegetables are hanging out in your crisper, and it still works.
02 -
  • Don't skip the resting time after cooking the chicken, cutting it too soon lets all the juices run out and you end up with dry meat.
  • Toast your sesame seeds in a dry skillet until they're golden and fragrant, it only takes a few minutes and the difference in flavor is massive.
  • If you're meal prepping, keep the dressing separate until you're ready to eat so the vegetables stay crisp and the couscous doesn't get soggy.
03 -
  • Use a meat thermometer to check the chicken, it should hit 165 degrees F in the thickest part so you know it's perfectly cooked without guessing.
  • If your couscous starts to stick, add a splash of broth or water and stir gently, it'll loosen right up.
  • Make a double batch of the dressing and keep it in the fridge, it's incredible on salads, roasted vegetables, or even as a quick marinade for salmon.
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