Asian Sesame Chicken Couscous (Printable Version)

Quick couscous bowl with rotisserie chicken, crisp vegetables, and savory sesame-soy dressing.

# What You'll Need:

→ Couscous & Base

01 - 1 1/4 cups pearl Israeli 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 or sliced into half-moons
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 or tamari for gluten-free
11 - 2 tablespoons toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon grated fresh ginger
16 - 1 small garlic clove, minced
17 - 1 teaspoon Sriracha or Asian chili sauce

→ Garnish

18 - 2 tablespoons toasted sesame seeds
19 - Lime wedges for serving

# Steps to Follow:

01 - In a medium saucepan, bring water and salt to a boil. Add pearl couscous, reduce heat, and simmer uncovered for 8-10 minutes, stirring occasionally, until couscous is tender and liquid is absorbed. Drain any excess water and let cool slightly.
02 - In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey, lime juice, grated ginger, minced garlic, and Sriracha until well combined and emulsified.
03 - In a large mixing bowl, combine cooled couscous, shredded rotisserie chicken, diced cucumber, shredded carrots, sliced scallions, chopped cilantro, and fresh mint.
04 - Pour the sesame-soy dressing over the salad mixture and toss thoroughly to ensure all components are evenly coated with dressing.
05 - Transfer salad to individual serving bowls or plates. Sprinkle with toasted sesame seeds and serve with lime wedges on the side.

# Additional Tips::

01 -
  • It comes together in less time than it takes to order takeout, and tastes twice as good.
  • The sesame–soy dressing clings to every grain of couscous, so no bite is bland.
  • You can eat it warm right after tossing or pull it cold from the fridge the next day.
  • It uses rotisserie chicken, which means zero extra cooking and maximum flavor payoff.
02 -
  • Let the couscous cool before adding the dressing, or it will absorb too much liquid and turn gummy instead of glossy.
  • Toast your sesame seeds in a dry skillet for a minute until they smell nutty and golden—it makes a noticeable difference.
  • If you're making this ahead, keep the dressing separate and toss just before serving so the vegetables stay crisp.
03 -
  • Use a rotisserie chicken that's still warm if you can—it shreds easier and adds a little extra warmth to the salad.
  • Grate your ginger with a microplane instead of chopping it so it blends seamlessly into the dressing without any fibrous bits.
  • If you want a little sweetness and crunch, toss in a handful of chopped roasted cashews or peanuts just before serving.
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