Greek Chicken Pearl Couscous (Print Version)

Tender chicken blends with lemon, pearl couscous, and feta for a flavorful Mediterranean dish.

# What You'll Need:

→ 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 pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour chicken broth into the pot, add bay leaf, and bring to a gentle simmer.
04 - Add chicken breasts to the simmering broth and cook for 12 to 15 minutes until cooked through.
05 - Remove cooked chicken and bay leaf from the pot. Shred or chop the chicken into bite-sized pieces.
06 - Return shredded chicken to the pot. Stir in pearl couscous, oregano, lemon zest, and black pepper. Simmer for 10 to 12 minutes until couscous is tender.
07 - Add lemon juice and adjust seasoning with salt to preference.
08 - Ladle soup into bowls and top each serving with crumbled feta and fresh dill. Serve with lemon wedges.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinners feel less frantic and more intentional.
  • The feta and lemon combination hits that perfect sweet spot between comforting and refreshing, making it work for any season.
  • Pearl couscous adds substance without heaviness, so you feel satisfied but not weighed down afterward.
02 -
  • Don't skip the gentle simmer; a rolling boil will turn your chicken into something tough and unforgiving, so patience here actually changes everything.
  • The lemon juice goes in at the end for a reason, because heat diminishes its bright flavor, so add it when the soup is nearly done cooking.
03 -
  • Zest your lemon before you cut it in half for juice; it's easier and you won't lose any of those precious oils to a cut lemon.
  • Let the soup cool slightly before adding the feta so the cheese doesn't break into a stringy mess from the heat, and it stays in those beautiful crumbles.
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