Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 large carrots, thinly sliced
  • 2 celery stalks, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon dried ground turmeric
  • 5-6 cups chicken broth
  • 1 lb boneless skinless chicken thighs or breasts
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 1 cup pearl couscous
  • Fresh parsley, finely chopped, for serving
  • Kosher salt and freshly ground black pepper, to taste

Instruction

  • In a large pot or Dutch oven over medium-high heat, heat olive oil. Add onion, carrots, celery, and garlic and cook until onion becomes translucent, about 5 minutes.
  • Stir in grated ginger and turmeric and cook 30 seconds.
  • Add chicken broth, chicken breasts or thighs, thyme, and bay leaf.
  • Bring to a boil, then stir in couscous. Push chicken down to submerge in broth.
  • Reduce heat to medium-low and simmer until chicken is cooked through, 20-25 minutes.
  • Remove chicken, shred with two forks and return to pot. Season to taste with salt and pepper and add more broth as needed. Serve with fresh parsley and enjoy!