Asian Sesame Chicken Couscous Salad (Printer View)

Vibrant couscous salad with tender chicken, crisp vegetables, and tangy sesame-soy dressing. Ready in 30 minutes.

# What you'll need:

→ Couscous & Base

01 - 1 1/4 cups pearl couscous
02 - 2 cups water
03 - 1/2 teaspoon kosher salt

→ Protein

04 - 2 cups shredded rotisserie chicken, skinless

→ Vegetables & Fresh Additions

05 - 1 large cucumber, diced
06 - 1/2 cup shredded carrots
07 - 2 scallions, thinly sliced
08 - 1/4 cup fresh cilantro leaves, chopped
09 - 2 tablespoons fresh mint leaves, chopped

→ Sesame-Soy Dressing

10 - 3 tablespoons soy sauce
11 - 2 tablespoons toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon grated fresh ginger
16 - 1 small garlic clove, minced
17 - 1 teaspoon Sriracha sauce

→ Garnish

18 - 2 tablespoons toasted sesame seeds
19 - Lime wedges

# Method:

01 - In a medium saucepan, bring water and salt to a boil. Add pearl couscous, reduce heat, and simmer uncovered for 8 to 10 minutes, stirring occasionally, until couscous is tender. Drain excess water and let cool slightly.
02 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, lime juice, ginger, garlic, and Sriracha until well combined.
03 - In a large bowl, combine cooked couscous, shredded chicken, cucumber, carrots, scallions, cilantro, and mint.
04 - Pour the sesame-soy dressing over the salad and toss well to coat all ingredients evenly.
05 - Transfer to serving bowls. Sprinkle with toasted sesame seeds and serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, making it the kind of meal you can pull off on a weeknight without stress.
  • The sesame-soy dressing is bold enough to feel restaurant-quality, yet simple enough that you won't need to hunt down obscure ingredients.
  • Pearl couscous has this satisfying chew that regular couscous doesn't quite capture, and it holds the dressing beautifully.
02 -
  • Don't pour the dressing onto hot couscous and walk away—the grains will absorb it unevenly and some bites will taste bland while others are overwhelming, so let it cool slightly and toss gently and deliberately.
  • Pearl couscous actually benefits from being dressed while still slightly warm rather than completely cold; it drinks in the flavors without turning soggy, which is the opposite of what happens with regular couscous.
03 -
  • Toast your own sesame seeds in a dry pan over medium heat for about two minutes, stirring occasionally—the flavor deepens significantly and justifies the extra minute of effort.
  • If you're making this ahead, dress it just before serving or the couscous will gradually absorb all the liquid; if you need to make it earlier, add the dressing in two stages, tossing in half halfway through so nothing goes dry.
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