Pin It There's something about the way sesame oil hits the air when you're whisking a dressing that just makes you pause and breathe it in. I discovered this salad on a sweltering afternoon when my fridge had couscous, a rotisserie chicken from the market, and absolutely nothing that felt summery or exciting. Twenty minutes later, I had something so bright and balanced that I couldn't stop eating it straight from the bowl. The chewy pearls of couscous, the tender chicken, the crisp cucumbers—it felt less like assembling a salad and more like discovering something I'd been missing.
I made this for a potluck on a June evening when everyone was tired of heavy salads, and watching people go back for thirds told me everything I needed to know. One friend asked if it was from a restaurant, which felt like the highest compliment possible. The way the ginger and garlic warm up against the cool cucumber and sesame oil just works—it's one of those dishes that reminds you how much personality a salad can have.
Ingredients
- Pearl couscous (Israeli couscous): These chewy, round grains are sturdier than regular couscous and hold up beautifully to dressing without turning mushy or absorbing too much liquid.
- Water or low-sodium chicken broth: Broth adds a subtle depth that plain water misses, but either works depending on what you have.
- Rotisserie chicken: This is the shortcut that makes everything possible—shred it while it's still warm if you can, as it's more forgiving and flavorful than cold chicken.
- Cucumber: Halving and seeding it prevents the salad from becoming watery as it sits, which I learned the hard way on my first attempt.
- Scallions: Their mild onion bite cuts through the richness of the sesame oil in the best possible way.
- Fresh cilantro: This is where the brightness lives—don't skip it or substitute it unless you absolutely must.
- Toasted sesame seeds: Buy them already toasted if possible, and sprinkle them at the very end so they stay crispy.
- Soy sauce: Low-sodium is worth seeking out, as it lets the other flavors shine through instead of dominating.
- Toasted sesame oil: A little goes a long way, and the toasted variety has more personality than regular sesame oil.
- Rice vinegar: Its gentle sweetness balances the soy sauce without adding sharpness.
- Honey or maple syrup: This rounds out the dressing's edges and keeps it from tasting one-dimensional.
- Fresh ginger: Grate it just before mixing the dressing so it releases all its bright, warm oils.
- Garlic: One clove is just enough to notice without overpowering the other flavors.
- Sriracha: Optional, but it adds a lingering warmth that makes people wonder what they're tasting.
- Neutral oil: This mellows the sesame oil and prevents the dressing from being too heavy.
Instructions
- Bring your liquid to life:
- Pour water or broth into a medium saucepan and let it come to a rolling boil—you'll see the steam rising and hear the bubbles before you see them. Stir in the couscous, then lower the heat and cover the pan, letting it simmer for 8 to 10 minutes until the grains are tender and the liquid is mostly absorbed.
- Cool the couscous quickly:
- Drain any excess liquid and spread the couscous on a baking sheet so it stops cooking and cools down fast. This takes just a few minutes and prevents the grains from clumping together as they sit.
- Whisk your dressing:
- In a small bowl, combine the soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and neutral oil, whisking until everything is emulsified and smooth. If you're using sriracha, add it now and taste to see if you want more heat.
- Bring everything together:
- In a large bowl, combine the cooled couscous, shredded chicken, cucumber slices, scallions, and cilantro, then pour the dressing over everything and toss gently but thoroughly. Every grain should be touched by the dressing, but move carefully so you don't crush the couscous.
- Finish with a flourish:
- Sprinkle the toasted sesame seeds over the top and toss once more so they're distributed throughout. Serve right away at room temperature, or cover and chill for up to 30 minutes if you prefer it cold.
Pin It There was a moment when my daughter, who usually picks at salads, asked for seconds and genuinely seemed upset when the bowl was empty. That's when I realized this wasn't just efficient or tasty—it was the kind of dish that reminds you why cooking for people matters. The balance of flavors feels almost magical when you first taste it, like each ingredient was waiting for the others to show up.
Why This Salad Is Different
Most salads feel like an obligation, something you eat because you think you should. This one tastes like a choice. The sesame-soy dressing is rich enough to feel like a main course, and the couscous adds a chewiness that makes the whole thing feel substantial instead of virtuous. It's proof that eating well doesn't have to taste like punishment.
Timing and Make-Ahead Wisdom
If you're meal prepping, you can cook the couscous and chicken the night before, and even whisk the dressing in advance. The secret is keeping everything separate until you're ready to serve—assemble them together just before eating, and the salad will taste like you spent hours on it instead of minutes. The exception is if you're intentionally chilling it for later, in which case you can toss everything together and let the flavors mingle in the refrigerator for up to four hours.
Variations That Actually Work
This salad is flexible in the best possible way, which is why it became such a regular in my kitchen. I've added shredded carrots, bell peppers, shredded cabbage, or edamame depending on what I had and what season it was. If you want it vegetarian, skip the chicken and add an extra cup of edamame or baked tofu, and nobody will miss the protein deficit. The dressing is strong enough to carry anything you want to throw at it, so trust your instincts and use what makes you happy.
- Try adding a handful of crushed peanuts or cashews for texture and richness.
- A squeeze of fresh lime juice at the end brightens everything and adds a pop of acidity.
- If you have leftover cooked vegetables from dinner, chop them and toss them in—nothing goes to waste.
Pin It This salad became a favorite because it never felt like a compromise, and it always tasted like more effort went into it than actually did. That's the kind of recipe worth keeping close.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare up to 24 hours in advance. Store dressing separately and toss before serving to maintain texture.
- → What can I substitute for pearl couscous?
Regular couscous, quinoa, or orzo work well. Adjust cooking time according to package instructions.
- → Is this suitable for meal prep?
Absolutely. Portion into airtight containers and refrigerate for up to 4 days. Add fresh cilantro before serving.
- → How do I make this vegetarian?
Replace chicken with edamame, baked tofu, or chickpeas. Use vegetable broth instead of chicken broth for cooking couscous.
- → Can I adjust the spice level?
Certainly. Add more Sriracha for heat, or omit entirely for a mild version. Red pepper flakes work as an alternative.