Ingredients
Scale
- 1 tbsp olive oil
- 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- ¾ cup pearl couscous (Israeli couscous)
- 1 tsp dried thyme
- ½ tsp dried oregano
- Zest of 1 lemon (optional but brightens flavor)
- Juice of ½ lemon
- Salt & black pepper to taste
- Optional: pinch of red pepper flakes
For garnish:
- Fresh parsley or dill
- Grated Parmesan or Pecorino cheese
- Lemon wedges
Instructions
- Sear chicken: In a large pot or Dutch oven, heat olive oil over medium-high. Season chicken with salt and pepper; cook 5–6 min until golden. Remove and set aside.
- Sauté veggies: In same pot, add onion, carrots, and celery; cook 5–6 min until softened. Stir in garlic; cook 30 sec.
- Simmer broth: Add chicken broth, thyme, oregano, and pearl couscous. Bring to a boil.
- Cook couscous: Reduce heat to medium-low. Simmer uncovered 8–10 minutes, stirring occasionally, until couscous is tender.
- Add chicken back and simmer 5 more minutes to heat through.
- Finish: Stir in lemon zest and juice. Season with salt, pepper, and optional red pepper flakes.
- Serve hot, garnished with fresh herbs and cheese if desired.
💡 Pro Tips:
– Pearl couscous ≠ regular couscous—it’s larger, chewier, and holds up beautifully in soup.
– For extra richness, stir in 2 tbsp pesto or a splash of heavy cream at the end.
– Use rotisserie chicken to save time—add in last 5 minutes.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Servings: 6 | Calories: 260 | Net Carbs: 22g | Fats: 8g | Protein: 24g
Servings: 6 | Calories: 260 | Net Carbs: 22g | Fats: 8g | Protein: 24g