Sesame Ginger Chicken Couscous (Print)

Tender chicken breast combined with pearl couscous and a zesty sesame-ginger dressing finished with fresh veggies and herbs.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 lb 2 oz)
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 or tamari
10 - 2 tablespoons toasted sesame oil
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon fresh ginger, finely grated
14 - 2 garlic cloves, minced
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon sriracha or chili sauce, optional
17 - 1 tablespoon sesame seeds

→ Vegetables and Toppings

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Rub chicken breasts evenly with olive oil, salt, and black pepper. Place on prepared sheet.
02 - Bake for 18 to 22 minutes until internal temperature reaches 165°F. Remove from oven and allow to rest for 5 minutes before slicing thinly.
03 - While chicken roasts, 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 - Pour in chicken broth and salt. Bring to a boil, reduce heat, cover, and simmer for 10 to 12 minutes until couscous is tender and liquid is fully absorbed. Fluff with a fork.
05 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, lime juice, sriracha if using, and sesame seeds until well combined.
06 - Transfer cooked couscous to a large mixing bowl. Pour sesame-ginger dressing over couscous and toss thoroughly until all grains are evenly coated.
07 - Divide dressed couscous evenly among 4 serving bowls. Top each bowl with sliced chicken, cucumber, carrots, edamame, green onions, and fresh herbs. Sprinkle with chopped nuts if desired.
08 - Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Everything comes together in under 45 minutes, which means you can have dinner ready before hunger turns into chaos.
  • The sesame-ginger dressing is the kind of thing that makes you taste every bite instead of just eating out of habit.
  • It's naturally dairy-free, flexible enough to swap proteins, and actually tastes better the second day if you keep the toppings separate.
02 -
  • Don't skip resting the chicken—I learned this the hard way when I sliced it straight from the oven and it was dry; those 5 minutes let the juices redistribute and make all the difference.
  • Taste your dressing before you toss it with the couscous, because you might want to adjust the balance of salt, acid, or heat depending on your ingredients and preferences.
03 -
  • Toast your sesame seeds lightly in a dry pan for 30 seconds before sprinkling them on—it deepens the flavor and makes them taste toasted rather than just raw.
  • If the dressing tastes too intense, don't panic; drizzle it gradually instead of dumping it all in, and taste as you go until you hit the sweet spot.
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