Asian Sesame Chicken Couscous Salad (Printable)

Vibrant couscous with sesame-soy dressing, chicken, and crisp vegetables for a satisfying meal.

# What You 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
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

# Steps:

01 - In a medium saucepan, bring water and salt to a boil. Add pearl couscous, reduce heat to low, and simmer uncovered for 8-10 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 until all components are evenly coated.
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 under thirty minutes, which means you can have dinner on the table before you've finished your first cup of tea.
  • The sesame-soy dressing is bold enough to make you feel like you're eating somewhere fancy, but it's made entirely from pantry staples.
  • Pearl couscous has this wonderful chewy texture that makes the salad feel substantial and satisfying without being heavy.
02 -
  • Toast your own sesame seeds in a dry skillet for about two minutes if you have time—they'll smell incredible and taste infinitely better than pre-toasted versions that have been sitting in a jar for months.
  • Don't dress the salad more than an hour before serving, or the couscous will absorb too much liquid and become mushy rather than maintaining its pleasant, slightly chewy texture.
03 -
  • Use a good quality soy sauce or tamari—the difference between a mediocre one and a great one is more noticeable in a dressing than in almost any other application, since it's not being diluted into a larger dish.
  • If your lime is particularly dry and small, you might need slightly more than one tablespoon of juice, so always taste and adjust the dressing before pouring it over the salad.
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