Save to Pinterest My neighbor handed me a container of leftover rotisserie chicken one Sunday afternoon, insisting I take it before it went bad. I had a bag of pearl couscous I'd been meaning to use and a fridge drawer full of wilting herbs. What started as a pantry rescue turned into one of those accidental wins—nutty sesame oil, bright lime, and that chewy couscous soaking up every bit of flavor. I've made it a dozen times since, always with whatever vegetables need using up.
I brought this to a potluck once, worried it might seem too simple next to lasagnas and casseroles. It was gone in minutes. Someone asked if I'd taken a cooking class. I laughed and told them it was just couscous, chicken, and a good whisk. Sometimes the easiest things are the ones people remember.
Ingredients
- Pearl couscous: These little pearls have a satisfying chew that holds up to bold dressings, and they don't turn mushy when tossed with juicy vegetables.
- Rotisserie chicken: Already seasoned and tender, it saves you from turning on the oven and adds a savory backbone to the salad.
- Cucumber: Crisp and hydrating, it cuts through the richness of sesame oil and adds a refreshing crunch in every bite.
- Shredded carrots: They bring sweetness and color, plus they soak up the dressing beautifully without going limp.
- Scallions: Their mild onion bite and bright green tops make the salad feel alive and fresh.
- Cilantro and mint: These herbs add aromatic brightness that balances the savory soy and nutty sesame.
- Toasted sesame oil: A little goes a long way—this is the ingredient that makes the whole dish smell like your favorite noodle bar.
- Soy sauce: It provides deep umami saltiness, and you can swap in tamari if you need it gluten-free.
- Rice vinegar: Gentle acidity that brightens without overpowering the other flavors.
- Honey: Just enough sweetness to round out the tanginess and heat.
- Lime juice: Fresh citrus wakes everything up and keeps the dressing from feeling too heavy.
- Fresh ginger and garlic: These two bring warmth and aromatic depth that make the dressing taste homemade, not bottled.
- Sriracha: Optional, but a teaspoon adds a gentle kick that lingers without burning.
- Toasted sesame seeds: They add crunch and a final nutty flourish that makes the dish look as good as it tastes.
Instructions
- Cook the couscous:
- Bring salted water to a rolling boil, then stir in the pearl couscous and let it simmer gently until tender and plump, about 8 to 10 minutes. Drain off any extra water and spread it out on a plate to cool so it doesn't clump.
- Make the dressing:
- Whisk together soy sauce, sesame oil, rice vinegar, honey, lime juice, ginger, garlic, and Sriracha until smooth and glossy. Taste it—if you want more tang, add a splash more vinegar; if you want more heat, go heavier on the Sriracha.
- Assemble the salad:
- Toss the cooled couscous with shredded chicken, cucumber, carrots, scallions, cilantro, and mint in a big bowl. Use your hands if you need to—it helps everything mix evenly.
- Toss with dressing:
- Pour the dressing over the salad and toss well, making sure every bit of couscous gets coated. Let it sit for a minute so the flavors can marry.
- Serve:
- Divide into bowls, sprinkle with toasted sesame seeds, and serve with lime wedges on the side for anyone who wants an extra citrus hit.
Save to Pinterest One evening I made this for dinner and had enough left over for lunch the next day. Sitting at my desk with a cold bowl of this salad, I realized it tasted even better after the flavors had time to settle overnight. It became my favorite kind of meal—the kind that gets better with time and tastes like you put in way more effort than you did.
Make It Your Own
If you don't eat meat, swap the chicken for cubed baked tofu or a generous scoop of edamame. I've also added diced red bell pepper and snap peas when I had them on hand, and the extra crunch and sweetness made it feel even more vibrant. This salad is forgiving—it welcomes whatever vegetables are sitting in your crisper drawer.
Serving Suggestions
This salad works beautifully on its own as a light but satisfying main dish, especially on warm evenings when you don't want to turn on the stove for long. I've also served it alongside grilled shrimp skewers or as part of a bigger spread with spring rolls and pickled vegetables. A crisp Riesling or a tall glass of iced green tea pairs perfectly with the sesame and soy.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. The couscous will absorb more dressing as it sits, so you might want to drizzle a little extra sesame oil or lime juice before serving again. You can eat it cold straight from the fridge, or let it come to room temperature for about 15 minutes if you prefer it less chilled.
- Keep the sesame seeds separate if storing overnight so they stay crunchy.
- If the salad feels dry after a day, toss in a splash of soy sauce or rice vinegar to refresh it.
- This dish travels well in a lunchbox, just pack the lime wedges separately so they don't make everything soggy.
Save to Pinterest This salad has become my go-to when I want something that feels special but doesn't demand much from me. It's proof that good food doesn't have to be complicated—it just has to taste like you care.
Common Recipe Questions
- → Can I make this ahead of time?
Yes, this bowl keeps well for 3-4 days refrigerated. Store the dressing separately and toss before serving to maintain freshness.
- → What can I use instead of rotisserie chicken?
Baked tofu, edamame, or shredded cooked chicken breast work well. For a plant-based version, use crispy chickpeas or tempeh.
- → Is pearl couscous the same as regular couscous?
No, pearl couscous (also called Israeli) consists of larger, chewier pearls that require boiling. Regular couscous is smaller and steams quickly.
- → Can I make this gluten-free?
Substitute pearl couscous with quinoa or rice noodles. Use tamari instead of soy sauce to ensure the dish remains gluten-free.
- → What other vegetables can I add?
Red bell pepper, snap peas, shredded purple cabbage, or diced mango add great crunch and color. Adjust based on what's in season.
- → How spicy is the dressing?
The Sriracha is optional. Without it, the dressing has mild warmth from ginger and garlic. Add more chili sauce if you prefer extra heat.