Greek Chicken and Pearl Couscous (Print)

Comforting Greek-style soup with chicken, pearl couscous, and bright lemon flavors

# Ingredients:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 12.3 oz), cut into bite-sized pieces

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced

→ Broth & Grains

06 - 6 cups chicken stock, preferably low-sodium
07 - 3/4 cup pearl couscous

→ Flavorings & Seasonings

08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - 1 teaspoon dried oregano
11 - Zest and juice of 1 large lemon
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 3.5 oz feta cheese, crumbled
14 - 2 tablespoons fresh dill, chopped
15 - Lemon wedges for serving

# Instructions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and cook for 3 to 4 minutes, stirring occasionally, until just opaque.
04 - Pour in chicken stock and add bay leaf and dried oregano. Bring to a gentle boil.
05 - Stir in pearl couscous. Reduce heat to a simmer and cook uncovered for 15 to 18 minutes until couscous is tender and chicken is cooked through.
06 - Remove from heat and discard bay leaf. Stir in lemon zest and juice. Season with salt and pepper to taste.
07 - Ladle soup into bowls. Top each serving with crumbled feta and fresh dill. Serve with lemon wedges on the side.

# Pro Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day long.
  • The lemon juice hits you at the end in a way that makes everything taste brighter and more alive than you expected.
  • Pearl couscous has this satisfying texture that soup normally doesn't deliver, and it changes everything about how filling this feels.
02 -
  • The lemon juice must go in at the very end, off the heat, or you'll lose the bright, fresh quality that makes this soup sing instead of just tasting warm and savory.
  • Pearl couscous takes longer to cook than regular couscous, so don't try to rush it or swap in regular couscous without adjusting your timing, or you'll end up with mushy soup instead of distinct little pearls.
03 -
  • Let the soup cool slightly before adding the feta, because the heat will start breaking it down, and you want those creamy crumbles to stay visible and textured on top.
  • Make extra and freeze it without the feta and dill, then add those fresh when you reheat, so each bowl tastes like you just made it.
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