Asian Sesame Chicken Couscous Salad

There's something about the smell of toasted sesame oil hitting a warm bowl of couscous that makes you pause mid-chop and just breathe it in. I discovered this salad on a sweltering afternoon when my fridge held a rotisserie chicken, some wilting cilantro, and the kind of hunger that demands something bright and satisfying without turning on the oven. Twenty minutes later, I had this—a salad that tastes like it took hours but actually tastes better when you don't overthink it.

I made this for my neighbors one summer evening when they came over with zero warning and a bottle of wine. They expected something fussy, but instead found a salad that was ready before the ice melted in their glasses—and they asked for the recipe before they'd finished eating. That's when I knew this wasn't just lunch food, it was the kind of dish that makes people feel taken care of without you having to stress.

Ingredients

• Pearl couscous (Israeli couscous): The chewy, almost bouncy texture is what sets this apart from regular couscous—it holds up beautifully to the dressing without getting mushy.
• Water or low-sodium chicken broth: Broth adds a subtle depth, but water works just fine if that's what you have.
• Rotisserie chicken, shredded: This is the shortcut that makes everything possible—no cooking required, just shred it while it's still warm for easier separation.
• Cucumber, halved and seeded: Seeding it prevents the salad from getting watery as it sits, which is one of those small moves that changes everything.
• Scallions, thinly sliced: Both white and green parts matter here—the white adds a sharp bite while the green brings color and mild onion flavor.
• Fresh cilantro, chopped: Don't skip this even if cilantro isn't your usual herb—it bridges all the Asian flavors together in a way nothing else can.
• Toasted sesame seeds: Buy them already toasted or toast them yourself for thirty seconds in a dry pan—the difference in flavor is instantly noticeable.
• Soy sauce (low-sodium preferred): Low-sodium gives you control over the salt level without making the dressing taste flat.
• Toasted sesame oil: This is the star that makes everything taste intentional—use it generously but don't cook with it, just drizzle after the couscous cools.
• Rice vinegar: The gentle acidity keeps the salad from tasting heavy while respecting the Asian flavor profile.
• Honey or maple syrup: Just a touch to balance the salt and vinegar, creating a dressing that tastes complete rather than one-note.
• Freshly grated ginger: The fresh stuff makes a real difference—bottled ginger tastes tired by comparison.
• Garlic clove, minced: One is enough when you're working with strong flavors like sesame and soy.
• Sriracha or chili sauce (optional): Add this if you want a little warmth, but the salad is perfectly balanced without it.
• Neutral oil (canola or sunflower): This stretches the sesame oil so you get that flavor without overpowering everything else.

Instructions

Bring liquid to a boil and cook the couscous:

Pour your water or broth into a medium saucepan and let it come to a full rolling boil. Stir in the pearl couscous, then immediately reduce the heat to low, cover, and let it simmer gently for 8 to 10 minutes until the couscous is tender and the liquid is absorbed.

Cool the couscous on a baking sheet:

Spread the hot couscous in a thin layer on a baking sheet so it cools quickly and doesn't clump together—this step only takes a few minutes and makes everything easier later. You want it warm, not hot, when you dress it.

Whisk together the dressing:

In a small bowl, combine the soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, optional chili sauce, and neutral oil. Whisk until the honey dissolves and everything looks creamy and unified.

Combine everything in a large bowl:

Add the cooled couscous, shredded chicken, cucumber, scallions, and cilantro to a large mixing bowl. Pour the dressing over everything and toss gently but thoroughly, making sure every bit of couscous gets coated.

Toast and finish:

Sprinkle the toasted sesame seeds over the top and give it one more gentle toss. Serve at room temperature or chill for 30 minutes if you prefer it colder.

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This salad stopped being just lunch the day my daughter came home talking about a potluck at school and I sent her off with a container of this. She told me later that someone asked if we bought it from a restaurant—that's the compliment that stuck with me, not because it fooled anyone fancy, but because homemade food that tastes intentional and fresh somehow matters more to kids than you'd expect.

Dressing as the Whole Story

The magic here isn't in any one ingredient but in how the dressing balances everything—the salt from the soy sauce, the nuttiness of sesame oil, the brightness of rice vinegar, and just enough sweetness to make it taste composed rather than assembled. I learned this the hard way by once using regular vinegar instead and ending up with something that tasted thin and sad. The combination of flavors is what transforms simple ingredients into something that tastes intentional.

Room Temperature Versus Chilled

This salad is flexible in a way that makes it perfect for different seasons and moods. Serve it right away while the couscous still holds warmth and the herbs taste fresh and alive, or chill it for 30 minutes if you want something more refreshing on a hot day. Both versions taste good, just differently—the warm version feels more textured and aromatic, while the chilled version becomes almost crisp and straightforward.

Building Beyond the Basics

Once you understand how this salad works, you can adapt it without losing what makes it special. Add shredded carrots for color and a subtle sweetness, or bell peppers for crunch—just keep the ratio of dressing to salad the same so everything still tastes balanced. For vegetarians, edamame or baked tofu absorb the dressing beautifully and keep the protein count high enough to make it a real meal.

• If you're making this ahead, dress it lightly at first and add extra dressing just before serving to keep the couscous from getting mushy.
• Leftovers actually taste better the next day once the flavors have time to mingle and settle into the couscous.
• Toast your own sesame seeds if you have time—they transform in 30 seconds in a dry pan and taste completely different from the pre-toasted versions.

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This salad has become my answer to the question of what to bring when someone says bring something but nothing too complicated. It's honest food that tastes like you meant it, and there's comfort in that simplicity.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad keeps well for up to 3 days in the refrigerator. The flavors actually develop and improve overnight. If making ahead, add the fresh cilantro and toasted sesame seeds just before serving for the best texture and presentation.

→ What can I substitute for rotisserie chicken?

You can use leftover cooked chicken, poached chicken breasts, or for a vegetarian version, try edamame, baked tofu, or chickpeas. Each option provides protein while maintaining the dish's satisfying texture.

→ Is pearl couscous the same as regular couscous?

Pearl couscous (also known as Israeli couscous) is larger and chewier than regular couscous. It's made from toasted semolina flour and has a pasta-like texture. Regular couscous is much finer and cooks differently, so they're not interchangeable in this preparation.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The couscous may absorb some dressing as it sits, so you might want to drizzle with a little extra sesame oil or rice vinegar before serving again.

→ Can I make this gluten-free?

Yes, simply replace the pearl couscous with quinoa or rice, and ensure your soy sauce is gluten-free (tamari works perfectly). The cooking time may need adjustment depending on your grain substitute.