Greek Chicken Pearl Couscous (Print Version)

A flavorful Greek dish with tender chicken, lemon, pearl couscous, and a touch of feta crumble.

# Components:

→ Chicken & Broth

01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 5 cups low-sodium chicken broth
03 - 1 bay leaf

→ Vegetables & Aromatics

04 - 1 medium yellow onion, finely chopped
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 2 tablespoons extra virgin olive oil

→ Soup Base

09 - 3/4 cup pearl couscous
10 - Zest and juice of 1 large lemon
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon ground black pepper
13 - Salt, to taste

→ Garnish

14 - 3 oz feta cheese, crumbled
15 - 2 tablespoons fresh dill, chopped
16 - Lemon wedges, for serving

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and add bay leaf. Bring to a gentle simmer.
04 - Add chicken breasts to the pot and simmer for 12-15 minutes until cooked through.
05 - Remove chicken breasts and bay leaf from pot. Shred or chop chicken into bite-sized pieces.
06 - Return shredded chicken to pot. Stir in pearl couscous, oregano, lemon zest, and black pepper. Simmer for 10-12 minutes until couscous becomes tender.
07 - Add lemon juice and adjust seasoning with salt as needed.
08 - Ladle soup into bowls. Top each serving with crumbled feta cheese and fresh dill. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight dinners feel less rushed and more intentional.
  • The lemon and feta combination is pure Mediterranean magic that tastes restaurant quality but feels effortless.
  • Pearl couscous has this satisfying texture that makes the soup feel hearty without being heavy.
  • It's naturally filling enough to be your main course, but light enough that you don't feel weighed down afterward.
02 -
  • Don't skip tasting the broth before you use it—I once grabbed a low-sodium broth that tasted cardboard flat, and it taught me that the quality of your starting liquid determines everything that comes after.
  • The moment you add the lemon juice is crucial: too early and the acidity can curdle the feta, too late and it doesn't meld with the broth, so do it right at the end when the soup is off the heat or barely simmering.
  • Pearl couscous needs a full 10 to 12 minutes to soften properly, and if your pot isn't maintaining a gentle simmer it'll either stay crunchy or turn to mush depending on the temperature.
03 -
  • Let your chicken rest for just a minute after cooking before shredding it, which makes it easier to pull apart cleanly without it falling into tiny stringy pieces that disappear in the broth.
  • Taste the soup frequently as it simmers because you can always add more lemon or salt, but you can't take it out once it's in—adjust gradually and let your own taste buds be the guide.
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