Greek Chicken Pearl Couscous (Print Version)

Hearty Greek-style chicken soup with pearl couscous, bright lemon, and feta topping.

# Components:

→ 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 and Grains

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

→ Flavorings and 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

# Directions:

01 - Heat olive oil in a large 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 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.

# Expert Advice:

01 -
  • The lemon juice hits at the end, so every spoonful feels bright instead of becoming muted as it sits.
  • Pearl couscous absorbs the broth beautifully and gives the soup actual substance without feeling heavy.
  • You can have this on the table in under an hour, which makes weeknight cooking feel manageable again.
02 -
  • Don't overcook the chicken—it keeps cooking in the hot broth even after you remove the pot from heat, so err on the side of just barely opaque when you first add it.
  • The lemon juice is what makes this soup taste Greek and not just like any chicken soup, so don't skip it or reduce it; that final squeeze is everything.
03 -
  • Cut your chicken into genuinely bite-sized pieces so it cooks evenly and feels pleasant to eat rather than requiring awkward chewing.
  • If your feta is salty, reduce the final salt seasoning slightly—taste as you go and remember that you can always add more but you can't take it back.
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