A dish with simple ingredients will always win, and this Chicken and Couscous Soup is just that. Simple, delicious and healthy.
If you are not familiar with couscous, that is probably because it is mostly found in many Middle Eastern and Mediterranean cuisines. Fortunately, if you are following a gluten-free diet, couscous is not for you, unless it’s made with a gluten-free couscous product. If you do find gluten-free couscous, follow the cooking instructions per the instructions on the box how to cook it, since in gluten-free products it can be tricky to achieve the well-cooked outcome that you want.
The type of couscous used in this soup is pearl couscous. It is a type of pasta made from wheat flour and semolina, with the size and looks of small pearls. We don’t eat a lot of pasta in our house, I think probably because of the texture of it, but from all the pasta out there, couscous is our favorite. Maybe because it doesn’t really taste or feel like pasta.
Are there any benefits in couscous?
Yes, of course! Couscous is filled with benefits that can’t be missed. It is Rich in selenium and helps lower your risk of cancer. Meanwhile, the spinach provides you with vitamins K, A, and C, as well as folate.
What do I need to make this recipe?
Pearl couscous is very high in fiber, supporting your digestive system.
Spinach helps to prevent heart disease and improves eye health.
Chicken is a great source of protein and has tryptophan, which increases serotonin in our brains.
Onion reduces levels of cholesterol and high blood pressure.
Celery supports your digestive system and has vitamin A.
Carrots are filled with beta-carotene and vitamin K.
Garlic is rich in antioxidants and helps to strengthen bones.
Along with those ingredients, you will need water, salt, pepper, basil leaves, olive oil, lemon juice, and fresh dill.
Chicken Couscous Soup with a Recipe Video
- Soup pot
- cutting board
- garlic press
- Medium-sized pot
- 6 cups water, & 2 cups
- 1 lb chicken thighs, boneless & skinless
- 3 tsp salt
- 2 basil leaves, dried
- 3 Tbsp olive oil
- 1 yellow onion, chopped
- 2 small carrots chopped
- 1 cup pearl couscous
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 1 Tbsp lemon juice
- ½ cup spinach, chopped
- 1 Tbsp fresh dill, chopped
- salt and pepper, to taste
- Into a pot add 6 cups of water, chicken thighs, basil leaves, and salt. Boil for 30 minutes over medium heat.
- In a separate pot, heat up 4 Tablespoons of olive oil.
- Add in onion and couscous and saute for 5 minutes, stirring occasionally.
- Add in celery, carrot, garlic, and 1 Tablespoon of lemon juice. Continue sautéing for another minute.
- Strain water from the chicken into the pot with vegetables.
- Add in 2 cups of water. Bring water to a boil, then let simmer until couscous is cooked (10 minutes).
- Shred the cooked chicken. Add it to the pot.
- Add chopped spinach and fresh dill, then add salt and pepper to taste.
- Bring to a boil, remove from heat, then serve.