Lemon Chicken Couscous Soup

Name: Lemon Chicken Couscous Soup
Cuisine: Moroccan, African
Ingredients: 8 bone-in skin-on chicken thighs; Water; 1 small bunch fresh parsley; 1 tablespoon olive oil; 1 yellow onion peeled and diced; 4 ribs celery with leaves trimmed and diced; Cancale seasoning salt to taste or use garlic pepper, lemon pepper, herbes de Provence, or your favorite seasoning salt; 1 cup pearl couscous; ⅓ cup fresh dill roughly chopped, plus more for serving; 1 lemon juiced; Salt and pepper to taste; Dukkah, oyster crackers, or saltines for serving; Extra virgin olive oil for garnish

7 steps

in my world there’s no such thing as too much chicken soup 🍲 this lemon chicken couscous version remains one of my favorites. i topped it with dukkah ✨ recipe below 👇

Updated at: Sun, 18 Feb 2024 15:17:41 GMT

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Ingredients

4 servings

8chicken thighs

bone - in, skin - on

water

1 bunchfresh parsley

small

1 tablespoonolive oil

1yellow onion

peeled and diced

4 ribscelery

with leaves trimmed and diced

seasoning salt

to taste, or use garlic pepper, lemon pepper, herbes de Provence, or your favorite seasoning salt

1 cuppearl couscous

⅓ cupfresh dill

roughly chopped, plus more for serving

ster crackers, or saltines, for serving

extra virgin olive oil

for garnish

Instructions

Step 1

Place the chicken thighs in a 3.5-quart pot. Season all over with salt and place the parsley sprigs on top. Cover with water. Bring to a boil. Reduce heat, cover, and simmer for 2 hours.

Step 2

After 2 hours, remove the cover, remove the chicken from the pot, and transfer it to a bowl. Strain the liquid through a sieve into a large bowl. Discard the parsley sprigs, wipe out the pot, and return it to the stove.

Step 3

Remove the skins from the chicken thighs and discard. Pick the chicken from the bones and shred the meat into bite-sized pieces. Transfer the meat to the bowl of broth. Discard the bones.

Step 4

Heat the olive oil in the pot over medium heat. Add the onion and celery and cook for 5 minutes until it softens. Add the Cancale or your favorite seasoning salt and toss to coat. Taste and adjust seasoning as needed.

Step 5

Add the pearl couscous to the pot and cook for 2 minutes. Pour in the stock and chicken. Bring to a boil and then reduce heat and simmer, uncovered, for 15 minutes or until the couscous is tender. Taste and season with salt and pepper.

Step 6

Add the fresh dill and lemon juice to the pot and simmer for 5 minutes.

Step 7

Ladle the soup into bowls. Garnish with dukkah or oyster crackers and serve with fresh dill scattered on top. Drizzle each bowl with a touch of extra virgin olive oil. Enjoy!

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