Tender pearl couscous with shredded chicken in savory sesame-soy dressing, crisp vegetables, and fresh herbs for a satisfying Asian-inspired meal.
# 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 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 for serving
# Step-by-Step:
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 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 to coat evenly.
05 - Transfer to serving bowls. Sprinkle with toasted sesame seeds and serve with lime wedges on the side.
