Lemon Herb Chicken Couscous Delight A refreshing and hearty soup featuring tender chicken, vibrant herbs, and pearl couscous, perfect for a comforting meal. 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 ? cup fresh dill roughly chopped, plus more for serving 1 lemon juiced Salt and pepper to taste Dukkah oyster spliters, or saltines for serving Extra virgin olive oil for garnish Instructions Prepare the stock: 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. After 2 hours, remove the cover, take 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. 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. Start the soup: Heat the olive oil in the pot over medium heat. Add the onion and celery and cook for 5 minutes until softened. Add the Cancale or your chosen seasoning salt and toss to coat. Taste and adjust seasoning as needed. Simmer the soup: 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. Finish the soup: Add the fresh dill and lemon juice to the pot and simmer for 5 minutes. To serve: Ladle the soup into bowls. Garnish with dukkah or oyster spliters and serve with fresh dill scattered on top. Drizzle each bowl with a touch of extra virgin olive oil. Enjoy!
