Description
This nutrient-dense couscous chicken soup is a restorative, flavorful meal that brings together tender shredded chicken, soft pearl couscous, and a bright ginger-lemongrass broth. It is the perfect weeknight solution, delivering deep comfort and satisfaction in under thirty minutes. The aromatic blend of turmeric, citrus, and fresh ginger creates a light yet hearty profile, making it a reliable staple for chilly evenings when you need a wholesome, one-pot dinner that is both simple to prepare and visually beautiful.
Ingredients
1 cup onion, chopped
3/4 cup leeks, sliced
1/2 cup carrots, sliced
1/2 cup celery, chopped
1 tablespoon fresh ginger, minced
1 tablespoon lemongrass paste or fresh
2 cloves garlic, minced
1/2 teaspoon ground turmeric
4 cups chicken stock
1/2 teaspoon chicken bouillon (optional)
8 ounces cooked chicken, shredded
1 cup pearl couscous
1/2 lemon, juiced
Fresh parsley for garnish
Instructions
Sauté the onion, leeks, carrots, and celery in a large pot until softened.
Add the minced garlic, fresh ginger, and lemongrass, cooking for 1 minute until fragrant.
Stir in the turmeric powder.
Pour in the chicken stock and optional bouillon, bringing the mixture to a gentle boil.
Add the pearl couscous and cook for about 8-10 minutes until tender.
Stir in the shredded cooked chicken and heat through.
Remove from heat and stir in the fresh lemon juice.
Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. The pearl couscous will continue to absorb liquid as it sits, so you may need to add a splash of chicken stock when reheating.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean Fusion