Sesame Ginger Chicken Couscous

Experience a delightful fusion of flavors with these Sesame Ginger Chicken Couscous Bowls. This dish brings together tender, oven-baked chicken breast and nutty Mediterranean pearl couscous, all brought to life by a zesty, homemade dressing. Packed with fresh, crunchy vegetables and aromatic herbs, it is a satisfying meal that is both healthy and easy to prepare.

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Whether you are looking for a vibrant weeknight dinner or a nutritious meal prep option, these bowls deliver on both taste and texture. The combination of warm couscous and chilled vegetables creates a refreshing contrast that makes every bite interesting.

Ingredients

Chicken

• 2 large boneless, skinless chicken breasts (about 500 g)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Pearl Couscous

• 1 1/2 cups pearl (Israeli) couscous
• 2 1/4 cups low-sodium chicken broth or water
• 1 tbsp olive oil
• 1/4 tsp salt

Sesame-Ginger Dressing

• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, minced
• 1 tbsp lime juice
• 1 tsp sriracha or chili sauce (optional)
• 1 tbsp sesame seeds

Vegetables & Toppings

• 1 cup thinly sliced cucumber
• 1 cup shredded carrots
• 1 cup edamame, shelled and cooked
• 4 green onions, sliced
• 1/4 cup fresh cilantro or parsley, chopped
• 1/4 cup roasted cashews or peanuts, roughly chopped (optional)
• Lime wedges, for serving

Instructions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Rub chicken breasts with olive oil, salt, and pepper. Place on the prepared sheet and bake for 18–22 minutes, or until cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice thinly.

Step 3

While chicken cooks, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add pearl couscous and toast for 2–3 minutes, stirring frequently, until lightly golden.

Step 4

Add chicken broth and salt. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes until couscous is tender and liquid is absorbed. Fluff with a fork.

Step 5

In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, lime juice, sriracha (if using), and sesame seeds to make the dressing.

Step 6

In a large mixing bowl, combine cooked couscous with the sesame-ginger dressing. Toss well to coat.

Step 7

To assemble bowls, divide couscous among 4 bowls. Top each with sliced chicken, cucumber, carrots, edamame, green onions, and herbs. Sprinkle with chopped nuts if desired.

Step 8

Serve immediately with lime wedges on the side.

Zusatztipps für die Zubereitung

Toasting the pearl couscous in olive oil before simmering is a crucial step to develop its characteristic nutty flavor. Always ensure the chicken rests for at least five minutes after baking to keep the meat juicy and tender before slicing.

Varianten und Anpassungen

This recipe is highly adaptable. For a gluten-free version, use tamari instead of soy sauce and swap the couscous for quinoa or brown rice. To make it vegetarian, simply replace the chicken with golden roasted tofu cubes.

Serviervorschläge

Serve these bowls with extra lime wedges to squeeze over the top for a bright citrus finish. For a complete dining experience, pair this meal with a crisp white wine like Sauvignon Blanc or a refreshing, chilled Asian lager.

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These Sesame Ginger Chicken Couscous Bowls are a beautiful way to bring color and fresh ingredients to your table. Simple enough for a busy Tuesday but flavorful enough for a weekend treat!

Recipe FAQs

→ Can I make this dish gluten-free?

Yes, simply substitute tamari for soy sauce and replace pearl couscous with quinoa or brown rice. All other ingredients are naturally gluten-free.

→ How do I store leftovers?

Store components separately in airtight containers for up to 4 days. Keep dressing on the side and toss just before serving to maintain texture.

→ Can I use grilled chicken instead?

Absolutely. Grill seasoned chicken breasts over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F.

→ What can I substitute for edamame?

Try shelled peas, chickpeas, or additional vegetables like bell peppers or snap peas for similar texture and protein content.

→ Is the dressing spicy?

The sriracha is optional and adds mild heat. Without it, the dressing has a balanced savory-sweet profile with just a gentle ginger kick.

→ Can I prepare components ahead?

Cook couscous and prepare dressing up to 2 days ahead. Slice vegetables and store chilled. Cook chicken fresh or reheat gently before assembling.