🍲 Chicken and Pearl Couscous Soup – Full Recipe Q&A
Q: What ingredients do I need?
A:
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2 tbsp olive oil
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1 lb (450g) boneless, skinless chicken breast or thighs (cubed or shredded)
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1 medium onion (chopped)
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2 carrots (diced)
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2 celery stalks (diced)
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3 garlic cloves (minced)
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1 tsp ground turmeric (optional, for color & health)
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1 tsp paprika
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1 tsp dried thyme (or Italian seasoning)
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6 cups chicken broth (or vegetable broth)
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1 cup pearl couscous (Israeli couscous)
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1 cup baby spinach or kale (optional)
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Salt & black pepper to taste
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Juice of ½ lemon (for freshness)
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Fresh parsley for garnish
Q: How do I prepare it?
A:
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Heat olive oil in a large pot over medium heat.
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Add chicken, season lightly with salt and pepper, and cook until golden brown. Remove and set aside.
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In the same pot, sauté onion, carrots, and celery for 4–5 minutes. Add garlic and cook another minute.
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Stir in turmeric, paprika, and thyme.
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Pour in chicken broth and bring to a boil.
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Add pearl couscous, reduce heat, and simmer for 10 minutes.
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Return chicken to the pot and cook until couscous is tender (about 15 minutes total).
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Stir in spinach (if using) and lemon juice. Adjust seasoning with salt & pepper.
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Garnish with parsley before serving.
Q: Can I make it ahead of time?
A: Yes! But couscous tends to absorb liquid. If making ahead, cook couscous separately and add before serving.
Q: Can I use rotisserie chicken?
A: Absolutely! Just shred and add it in step 7 for convenience.
Q: How do I make it vegetarian?
A: Use vegetable broth and skip the chicken. Add chickpeas or white beans for protein.
Q: What can I serve with it?
A: Crusty bread, garlic naan, or a fresh side salad pairs perfectly.