Greek Chicken & Pearl Couscous (Print View)

A warm, comforting bowl of tender chicken, pearl couscous, and bright lemon flavors, topped with creamy feta and fresh dill.

# What You’ll Need:

→ Chicken & Broth

01 - 2 boneless, skinless chicken breasts (approximately 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

# Method:

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 in chicken broth, add bay leaf, and bring to a gentle simmer.
04 - Add chicken breasts to the pot and simmer for 12-15 minutes until fully cooked through.
05 - Remove chicken 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 is tender.
07 - Add lemon juice and adjust seasoning with salt to taste.
08 - Ladle soup into bowls and top each serving with crumbled feta and fresh dill. Serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together in under an hour, making weeknight dinners feel less like a chore and more like self-care.
  • The balance of bright lemon and creamy feta creates a depth that tastes like you've been cooking all day.
  • Pearl couscous has this satisfying, almost risotto-like texture that makes soup feel substantial without being heavy.
02 -
  • Don't skip the gentle simmer—rushing by boiling everything aggressively will give you rubbery chicken and a cloudy broth that tastes tired.
  • Pearl couscous is not regular couscous, and if you use the fine kind by mistake, you'll end up with porridge instead of soup, a lesson I learned the hard way.
  • Lemon juice added at the very end keeps its brightness alive, so don't dump it in at the beginning or it'll fade into the background.
03 -
  • Save a handful of raw dill on the counter in a damp paper towel until the last minute, because fresh dill wilts if added too early and loses its crisp, almost grassy brightness.
  • If you want to make this feel more substantial, substitute spinach or kale for the last 5 minutes of simmering, which will add color and keep everything tasting light and alive.
  • For a richer broth that tastes like it spent all day on the stove, simmer a Parmesan rind in the broth from the beginning, then fish it out before serving.
Go Back