1 lb / 450 gr boneless skinless chicken breasts or thighs
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme, stems removed
½ teaspoon salt
freshly ground black pepper
1 cup pearl or Israeli couscous
⅔ cup frozen peas (optional, but recommended)
Instructions
Heat the oil in a large pot over medium high heat. Once the oil is hot, add the garlic, onion, carrots and celery. Cook for a few min until the onion becomes translucent.
Next add the grated ginger and turmeric. Sauté for 30 sec to let the spices cook for a bit, then add the chicken broth, chicken breast, rosemary, thyme, salt and pepper.
Bring the soup to a boil and stir in the couscous. Make sure you stir down the chicken to the bottom to be covered by the broth.
Reduce the heat to medium low and simmer uncovered for about 20-25 minutes or until the chicken is fully cooked.
When it’s ready transfer the chicken to a cutting board and shred it, then put it back to the pot and stir in the frozen peas. If you find that you don’t have enough broth, feel free to add in another cup. Taste and adjust seasonings, if necessary. Enjoy.
