Asian Sesame Chicken Couscous Salad (Printable)

Tender pearl couscous with chicken in savory sesame-soy dressing, crisp vegetables, and fresh herbs.

# What Goes In:

→ 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 or sliced into half-moons
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 or maple syrup
14 - 1 tablespoon lime juice
15 - 1 teaspoon grated fresh ginger
16 - 1 small garlic clove, minced
17 - 1 teaspoon Sriracha or Asian chili sauce

→ Garnish

18 - 2 tablespoons toasted sesame seeds
19 - Lime wedges

# How to Make It:

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

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners suddenly feel elegant without the stress.
  • The sesame-soy dressing has this umami depth that makes people ask for the recipe before they've even finished eating.
  • Everything is customizable—swap proteins, add whatever vegetables are in your crisper drawer, and it still tastes intentional.
02 -
  • Warm couscous absorbs dressing like a sponge, so dress it while it's still hot or barely warm—if you let it get completely cold, the flavors won't bind the same way and you'll end up with a dressing that just sits on top.
  • The difference between a good salad and a forgettable one is tasting the dressing before it goes into the bowl and adjusting the lime, soy, or honey until it makes your mouth water—don't be shy about tweaking it to your taste.
03 -
  • Toast your sesame seeds in a dry pan for a minute or two before garnishing—that extra step transforms them from background flavor to something people actually notice and comment on.
  • If you're making this for a crowd, assemble everything separately and let people dress their own bowls, which ensures the couscous doesn't get soggy and everyone gets the ratio they prefer.
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