Save Pin There's something about a bowl of this sesame chicken couscous salad that stops me mid-afternoon—the kind of dish that tastes bright and assembled but feels substantial enough to satisfy. I stumbled onto pearl couscous years ago while hunting for something between rice and pasta, and when I finally paired it with a proper sesame-soy dressing, it clicked. The rotisserie chicken does the heavy lifting while you handle the aromatics, and somehow it all comes together in under 30 minutes without a single pot disaster.
Last summer, I made this for a potluck where I knew exactly three people, and watching someone I'd just met take a second helping while describing the flavor as 'that perfect salty-nutty thing'—that's when I realized this salad quietly does its job. It sits pretty on a picnic blanket, travels well in a container, and somehow tastes even better the next day when the dressing has settled into every grain.
Ingredients
- Pearl couscous (Israeli couscous): These little spheres hold texture better than regular couscous and actually benefit from cooling, which is the whole point here.
- Rotisserie chicken, shredded: Buy it already cooked—your hands will thank you, and the meat stays tender when you don't overthink it.
- Toasted sesame oil: This is not the neutral stuff; hunt for the darker bottle that smells like a toasted nutty dream and use it deliberately.
- Rice vinegar: Milder than regular vinegar and it lets the ginger and sesame actually shine through.
- Fresh ginger, freshly grated: Pre-ginger paste tastes tired; a microplane makes this step feel effortless and the flavor difference is real.
- Honey or maple syrup: Just a touch rounds out the saltiness and makes the dressing feel complete.
- Sriracha (optional): Add it if you want heat, skip it if your crowd prefers things mellow—both work beautifully.
- Fresh cilantro: Don't skip this green note; it's what makes people say the salad tastes 'fresh' even though you assembled it in ten minutes.
- Toasted sesame seeds: Toast your own if you have time or grab them pre-toasted; they're the final flourish that catches the light.
Instructions
- Simmer the couscous until just tender:
- Bring water or broth to a proper boil, stir in couscous once, then lower the heat and let it steam covered for 8–10 minutes until the grains are swollen and tender but still have a little chew. Spread it on a baking sheet to cool faster—this matters more than you'd think.
- Whisk the dressing into existence:
- Combine soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, chili sauce if you're using it, and neutral oil in a small bowl and whisk until the honey dissolves and everything looks unified and glossy. Taste it straight from the whisk and adjust the balance—if it feels too sharp, add a touch more honey; if it's flat, squeeze of lime or extra vinegar fixes it.
- Bring everything into one bowl:
- Once the couscous has cooled enough to touch, add it to a large bowl along with the chicken, cucumber, scallions, and cilantro—don't overthink the mixing, just get everything in there. Drizzle the dressing over and toss gently so nothing gets bruised but everything gets coated evenly.
- Finish with the sesame seeds:
- Sprinkle the toasted sesame seeds over the whole thing and toss once more, letting them distribute throughout. Serve it right then at room temperature, or cover and chill it for 30 minutes if you want something colder.
Save Pin There was an afternoon when a friend came over tired from her job and I put this together while we talked, and by the time she took her first bite, something about the brightness in the bowl seemed to lift the whole room. That's when I understood that food doesn't have to be complicated to matter—sometimes it just needs to taste thoughtful and show up when someone needs it.
Stretching Your Leftovers
This salad actually improves overnight as the dressing settles deeper into the couscous, making it a rare recipe that tastes better the next day. Pack it for lunch the day after, or drizzle a little extra sesame oil on top if it's been sitting in the refrigerator and the texture feels like it needs waking up.
Building Your Own Version
Once you understand the balance of this dressing, you can swap proteins without hesitation—edamame, baked tofu, or even a crispy fish fillet work beautifully. The couscous is flexible too; shredded carrots, bell peppers, or snap peas add color and crunch without changing the spirit of the dish.
Pairing and Serving Thoughts
Serve this at room temperature on a summer evening, or bring it to a potluck where people are tired of the same predictable sides. It pairs naturally with crisp white wine or iced green tea, and honestly, it sits pretty enough that you won't feel like you're bringing 'just a salad.'
- Make it the morning of if you're serving it at room temperature, or assemble it the night before if you prefer everything chilled.
- If the salad sits for more than a few hours, taste it before serving and add a splash more sesame oil or rice vinegar to refresh the flavors.
- Double the dressing recipe if you like things extra glossy and want enough left over to drizzle on roasted vegetables later.
Save Pin This salad has become my answer to 'what can I bring' because it's honest and reliable and tastes like you actually know how to cook. Make it once and it becomes the thing people ask you to bring back.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare up to 24 hours in advance and store in an airtight container in the refrigerator. The flavors actually meld together better after sitting for a few hours.
- → What can I substitute for rotisserie chicken?
Leftover grilled or baked chicken works perfectly. For a vegetarian version, use edamame, baked tofu, or chickpeas instead of chicken.
- → Is pearl couscous the same as regular couscous?
No, pearl couscous (Israeli couscous) consists of larger, chewier pearls that require boiling, while regular couscous is tiny granules steamed with hot liquid.
- → Can I use different vegetables?
Absolutely. Shredded carrots, bell peppers, snap peas, or thinly sliced radishes would all complement the Asian flavors beautifully.
- → How long does the dressing keep?
The sesame-soy dressing stays fresh in the refrigerator for up to one week. Store in a sealed jar and shake well before using.
- → Is this gluten-free?
Not as written since pearl couscous contains wheat and many soy sauces contain gluten. Use gluten-free couscous or quinoa and tamari instead of soy sauce to make it gluten-free.