Asian Sesame Chicken Couscous Salad (Printable Version)

Tender pearl couscous with shredded chicken, crisp vegetables, and tangy sesame-soy dressing. Ready in 30 minutes.

# 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
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 to 10 minutes, stirring occasionally, until couscous is tender. Drain any 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 evenly.
05 - Transfer to serving bowls. Sprinkle with toasted sesame seeds and serve with lime wedges on the side.

# Additional Tips::

01 -
  • It's the rare salad that actually feels satisfying as a full meal, not just a side dish pretending to be dinner.
  • The dressing is so good that you'll find yourself spooning extra over everything, from leftover vegetables to plain rice the next day.
  • Everything comes together in 30 minutes, yet tastes like you've been simmering flavors all morning.
02 -
  • Don't add the dressing until you're ready to eat or serve—couscous keeps absorbing liquid and turns soupy if it sits dressed for more than an hour.
  • The dressing flavors actually get bolder as it sits, so if you make it ahead, taste it again before adding it to the salad because you might need less than you think.
03 -
  • Toast your own sesame seeds in a dry pan over medium heat for about two minutes, shaking frequently—the aroma alone will tell you when they're ready, and homemade tastes noticeably better than pre-toasted.
  • Mince the ginger and garlic while the water is boiling for the couscous, so your timing flows naturally and you're not juggling too many tasks at once.
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