Sesame Chicken Couscous Salad Recipe

Name: Sesame Chicken Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups reduced-sodium chicken broth; 3 teaspoons reduced-sodium soy sauce, divided; 2 teaspoons sesame oil, divided; 1 cup uncooked couscous; 2 green onions, sliced; 1-1/2 cups fresh or frozen sugar snap peas; 3/4 cup fresh broccoli florets; 1-1/2 cups cubed cooked chicken; 1 large sweet red pepper, chopped; 3/4 cup diced zucchini; 2 tablespoons cider vinegar; 1 tablespoon thawed apple juice concentrate; 1 tablespoon water; 2 teaspoons canola oil; 1/2 teaspoon ground ginger; 1/4 teaspoon pepper; 2 tablespoons slivered almonds, toasted; 2 teaspoons sesame seeds, toasted

Servings: persons

1-1/2 cups reduced-sodium chicken broth
3 teaspoons reduced-sodium soy sauce, divided
2 teaspoons sesame oil, divided
1 cup uncooked couscous
2 green onions, sliced
1-1/2 cups fresh or frozen sugar snap peas
3/4 cup fresh broccoli florets
1-1/2 cups cubed cooked chicken
1 large sweet red pepper, chopped
3/4 cup diced zucchini
2 tablespoons cider vinegar
1 tablespoon thawed apple juice concentrate
1 tablespoon water
2 teaspoons canola oil
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons slivered almonds, toasted
2 teaspoons sesame seeds, toasted

1
In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled.
2
Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini.
3
In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1-1/2 cups reduced-sodium chicken broth, 3 teaspoons reduced-sodium soy sauce, divided, 2 teaspoons sesame oil, divided, 1 cup uncooked couscous, and more.

Yes, Sesame Chicken Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sesame Chicken Couscous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions