Asian Sesame Chicken Couscous Salad (Printable)

Tender pearl couscous tossed with shredded chicken, crisp vegetables, and a savory sesame-soy dressing.

# What You Need:

→ Couscous & Base

01 - 1 1/4 cups pearl 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 for serving

# How-To Steps:

01 - In a medium saucepan, bring water and salt to a boil. Add pearl couscous, reduce heat, and simmer uncovered for 8-10 minutes, stirring occasionally, until tender. Drain excess water and allow to 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 thoroughly to coat all ingredients evenly.
05 - Transfer to serving bowls, sprinkle with toasted sesame seeds, and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • Ready in under 30 minutes, which means you can actually enjoy your dinner instead of spending your whole evening cooking.
  • The sesame-soy dressing brings enough flavor that you won't miss any heavy sauces or creamy components.
  • It tastes even better the next day when everything sits together overnight.
02 -
  • Don't toss the warm couscous with cold dressing or you'll get an uneven, disappointing result—let the couscous cool to at least room temperature first so it actually absorbs the flavors.
  • If you're making this ahead, hold back some of the dressing and add it right before serving, otherwise the couscous soaks up too much liquid and gets mushy by the next day.
03 -
  • Toast your sesame seeds in a dry pan for 2 to 3 minutes right before serving—you'll instantly taste why this step matters.
  • If you're nervous about the dressing being too salty, make it first and taste as you go; soy sauces really do vary, and it's easier to add more salt than to fix an oversalted dressing.
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