Save to Pinterest One Tuesday afternoon, I was standing in my kitchen staring at a rotisserie chicken and wondering how to turn it into something that felt fresh and exciting rather than the usual default dinner. The sesame oil on my shelf caught my eye—I'd been meaning to use it—and suddenly this vibrant, crunchy salad came together in my mind. What started as a quick solution became the kind of meal I now make on repeat, especially when the weather turns warm and I crave something that tastes like a lot of work but actually takes less than half an hour.
I served this to my partner on a particularly hectic day when neither of us had energy to cook, and watching him go back for thirds without asking what was in it told me I'd found something special. The way the warm couscous softens just enough while the cucumber stays snappy, and how that ginger-garlic dressing makes everything sing—it became our weeknight saving grace.
Ingredients
- Pearl couscous: Unlike regular couscous, these little round grains have actual texture and won't turn mushy—they hold their shape beautifully even when dressed.
- Rotisserie chicken: Buy it already cooked and you've cut your work in half; just shred it by hand while it's still slightly warm for the best texture.
- Cucumber: Cut into half-moons rather than chunks so each bite has that crisp, refreshing quality without overwhelming the other ingredients.
- Fresh ginger and garlic: These aren't optional flavor boosters—they're what transform this from a basic salad into something with real presence and depth.
- Toasted sesame oil: Use the good stuff here; it's peppery and nutty and a little goes a long way, so don't skimp.
- Soy sauce: Switch to tamari if you need gluten-free, and taste as you go since saltiness varies between brands.
- Rice vinegar: Its gentle acidity balances the richness of the sesame oil without overpowering delicate herbs.
- Honey or maple syrup: Just a touch rounds out the dressing so it doesn't taste too sharp or one-dimensional.
- Lime juice: Fresh squeezed makes a noticeable difference; bottled will work but add it slowly since it can taste tinny.
- Fresh herbs: Cilantro and mint aren't just garnish—they brighten the entire dish and are worth seeking out even if you have to go to two stores.
- Toasted sesame seeds: Toast them yourself if you have time; the warm, deep flavor is worth those extra two minutes.
Instructions
- Boil water and cook couscous:
- Bring salted water to a rolling boil, add couscous, and let it simmer uncovered for 8 to 10 minutes, stirring occasionally so nothing sticks to the bottom. You'll know it's ready when each grain is tender but still has a slight bite to it, and most of the water has been absorbed.
- Whisk the dressing into life:
- In a small bowl, combine soy sauce, sesame oil, rice vinegar, honey, lime juice, ginger, garlic, and Sriracha if you want heat. Whisk vigorously until the honey dissolves and everything is well combined; taste it straight from the whisk and adjust flavors to your preference.
- Combine everything in one bowl:
- While the couscous is still slightly warm, transfer it to a large mixing bowl and add the shredded chicken, cucumber, carrots, scallions, cilantro, and mint. The warmth helps everything come together and lets flavors start mingling before the dressing even arrives.
- Dress and toss with intention:
- Pour the dressing over the salad and use tongs or a large spoon to toss everything thoroughly, making sure every grain of couscous gets coated. This is important—don't be shy with the tossing, or you'll end up with dressing pooling at the bottom.
- Finish and serve:
- Transfer to individual bowls or a large serving platter, sprinkle generously with toasted sesame seeds, and set lime wedges on the side for people to squeeze over as they eat. Serve immediately if you like contrast between warm and cool, or chill it for a few hours if you prefer everything cold.
Save to Pinterest There's something about a salad this colorful and alive that makes you want to eat it immediately, at your kitchen counter, standing up. It's become the dish I make when I want to feel like I'm taking care of myself without any of the fuss.
How to Make It Your Own
This salad is genuinely flexible, which is part of why I return to it so often. If you can't find pearl couscous, regular couscous works but watch it carefully so it doesn't turn to mush—reduce the cooking time by a minute or two. Swap the rotisserie chicken for crispy baked tofu cubes or a handful of edamame if you're vegetarian, and the salad is just as satisfying. I've added everything from red bell pepper to snap peas to shredded purple cabbage depending on what I have in the crisper, and it's never let me down.
Temperature and Timing Considerations
You can serve this warm, room temperature, or chilled, and it genuinely tastes excellent at any temperature—though I personally prefer it when the couscous is still slightly warm and the vegetables stay crisp. If you're making it ahead, assemble everything except the dressing, cover it, and refrigerate; then dress it just before eating. Letting the flavors meld together in a covered bowl for even an hour makes this salad taste more developed and intentional.
Pairing and Occasions
This is my go-to when I'm packing lunch for the next day because it actually tastes better after sitting in the refrigerator overnight, unlike some salads that turn sad and wilted. I've brought it to potlucks where it disappears faster than everything else, and I've served it on nights when I want something light but filling. It pairs beautifully with crisp white wine, iced green tea, or honestly just ice water with lime, and it's the kind of meal that works equally well at noon or six in the evening.
- Make a double batch and eat it throughout the week—it keeps well for three to four days in the refrigerator.
- If you add the sesame seeds right before serving instead of tossing them in, they stay crunchier and add better texture contrast.
- Leftover dressing keeps for about a week and transforms plain vegetables, grilled fish, or rice into something instantly more interesting.
Save to Pinterest This salad has quietly become the dish I turn to when I want to feel nourished and satisfied without overthinking dinner. It's proof that some of the best meals are the ones that come together simply, with ingredients that respect each other and a dressing that makes everything taste a little bit brighter.
Common Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prepare the couscous and dressing up to 24 hours in advance. Store them separately in the refrigerator and toss with fresh vegetables and chicken just before serving to maintain optimal texture and flavor.
- → What can I substitute for rotisserie chicken?
Cubed baked tofu, edamame, or cooked shrimp work beautifully as vegetarian or seafood alternatives. For a different poultry option, use leftover grilled or poached chicken breasts.
- → Is pearl couscous the same as regular couscous?
No, pearl couscous (also known as Israeli couscous) consists of larger, round pasta-like pearls that require boiling, while regular couscous is tiny granules that steam quickly. Pearl couscous provides a chewier, more substantial texture perfect for salads.
- → How do I store leftovers?
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The couscous will absorb some dressing as it sits, so you may want to refresh with additional lime juice or a splash of rice vinegar before serving.
- → Can I make this gluten-free?
Absolutely. Use gluten-free pearl couscous or substitute with quinoa, and replace regular soy sauce with tamari. The rest of the ingredients naturally contain no gluten, making this an easy dish to adapt.