Save to Pinterest One Tuesday afternoon, I was staring at a half-empty rotisserie chicken and wondering if I could turn it into something that didn't feel like leftovers. That's when pearl couscous caught my eye in the pantry—those little chewy grains that soak up flavor like tiny sponges. I threw together what I had: cucumber, cilantro, a handful of sesame oil. What came together was so bright and satisfying that I've made it at least once a month since.
I remember making this for a potluck where everyone was bringing something heavy and rich. When I set down this vibrant bowl with its scatter of fresh herbs and sesame seeds, something shifted in the room—suddenly people wanted something light and alive. Someone asked for the recipe before they'd even finished eating, which rarely happens.
Ingredients
- Pearl (Israeli) couscous: These plump little grains hold their texture beautifully and don't turn mushy like regular couscous, which is why they're perfect here—they stay slightly chewy even when dressed.
- Rotisserie chicken: Skip the raw chicken; the time-saving and flavor here are non-negotiable, and honestly, skinless rotisserie chicken shreds into perfect bite-sized pieces.
- Fresh cucumber: Slice it just before serving if possible, or it'll weep water into your salad and dilute the dressing.
- Toasted sesame oil: This is the backbone of flavor, so don't use regular sesame oil or light sesame oil—hunt down the dark, aromatic kind.
- Soy sauce: Use tamari if you need gluten-free, and taste before you add all of it because some brands run saltier than others.
- Fresh ginger and garlic: These aren't optional if you want that authentic sesame-soy character; they make all the difference.
- Lime juice: Fresh squeezed beats bottled every single time—it brightens the whole salad.
- Toasted sesame seeds: Buy them already toasted or toast them yourself for 2 minutes in a dry pan, because raw ones taste dusty by comparison.
Instructions
- Bring water to a boil and cook the couscous:
- In a medium saucepan, bring 2 cups water and salt to a rolling boil, then add the pearl couscous and reduce heat to medium-low. Stir occasionally as it simmers for 8 to 10 minutes—you want each grain tender but with just a tiny bit of bite remaining. When it's done, drain well and spread it on a plate to cool slightly so it doesn't steam itself into mush.
- Whisk the dressing together:
- In a small bowl, combine soy sauce, sesame oil, rice vinegar, honey, lime juice, minced ginger, and garlic, whisking until the honey dissolves and everything comes together. Add Sriracha now if you want heat, tasting as you go since some versions are fiercer than others.
- Prep your vegetables with intention:
- Dice your cucumber into neat pieces, shred your carrots, slice your scallions, and chop your cilantro and mint—everything prepped and ready means the final assembly is seamless. Fresh herbs especially should be added at the very end so they stay vibrant.
- Bring everything together in one bowl:
- In a large mixing bowl, combine your cooled couscous, shredded chicken, cucumber, carrots, scallions, cilantro, and mint if using it, then pour the dressing over everything and toss gently but thoroughly. The couscous will absorb the dressing as it sits, so don't hold back on coverage.
- Finish and serve:
- Transfer to serving bowls and scatter toasted sesame seeds generously over the top—they add an earthy nuttiness and texture that feels celebratory. Serve with lime wedges on the side so people can add extra brightness if they want it.
Save to Pinterest My neighbor tasted this once and immediately asked if it could be vegetarian. Now every time she brings it to her book club, she uses baked tofu instead of chicken, and her friends think she's invented something completely new. That's when I realized this salad isn't about being a specific thing—it's about being adaptable and eager to work with whatever you have on hand.
The Beauty of Seasonality
In summer, I load this salad with extra cucumber and add diced red bell pepper for color and sweetness. In colder months, I've added shredded beets and roasted snap peas, which warm up nicely if you want to serve it that way. The core of the salad stays the same, but letting the season guide your vegetable choices keeps it feeling fresh no matter how often you make it.
Make-Ahead Strategy
This salad actually improves when assembled an hour or two before eating, as the couscous continues to drink in the flavors. You can prep everything the night before and dress it just before serving if you prefer to eat it chilled. The only thing to watch is the cucumber—if you're storing it overnight, keep the cucumber separate and fold it in right before you eat, or it'll release water that makes the whole thing soggy.
Pairing and Serving Suggestions
This salad sings next to something cold and crisp—a Riesling if you're having wine, or iced green tea if you're keeping it non-alcoholic. It works as a standalone main course, but I've also served smaller portions as a side alongside grilled fish or vegetables, and it never feels out of place.
- Serve it at room temperature for maximum flavor, not straight from the fridge where the sesame oil can taste muted.
- Make extra dressing to drizzle on top just before serving, since the couscous keeps drinking it up.
- Leftovers keep for 3 days in an airtight container, and honestly, the flavors deepen by day two.
Save to Pinterest This is the kind of salad that reminds you why home cooking matters—something quick and honest that tastes like care. It's become my answer to the question, "What are you making tonight?"
Recipe Questions & Answers
- → Can I substitute rotisserie chicken with another protein?
Yes, baked tofu or steamed edamame cubes provide great plant-based alternatives that absorb the sesame–soy dressing well.
- → How should I cook the pearl couscous for best texture?
Simmer the pearl couscous uncovered in boiling salted water for 8–10 minutes until tender, then drain and cool slightly before mixing.
- → Is it possible to make this dish gluten-free?
Use tamari instead of regular soy sauce and choose certified gluten-free couscous to keep gluten out of the dish.
- → Can this salad be served warm?
Absolutely, it can be enjoyed warm or chilled depending on your preference, both offering delightful flavors.
- → What fresh herbs enhance the flavor profile best?
Cilantro and fresh mint add refreshing brightness that complements the sesame–soy dressing beautifully.