Light yet hearty, this Couscous Chicken Soup is a nourishing bowl of comfort made with tender chicken, fluffy couscous, and vibrant vegetables. It’s quick, wholesome, and perfect for cozy nights or healing days.
Origin Couscous Chicken Soup
A fusion of Mediterranean and North African influences, this soup borrows from traditional chicken soups and blends in couscous — a staple grain in Moroccan cuisine — for a satisfying texture.
What I Love About This Recipe
It comes together fast and tastes like it simmered all day. The couscous gives the soup body and a subtle nutty flavor, while the chicken and veggies make it a complete, feel-good meal.
Also Read : Viking Stew
Couscous Chicken Soup
4
servings30
minutes40
minutes280
kcalIngredients
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 tsp ground turmeric or cumin (optional, for warmth)
6 cups chicken broth
2 cups cooked, shredded chicken (rotisserie works great)
¾ cup uncooked couscous (regular or pearl)
Salt and pepper, to taste
Juice of ½ lemon
Fresh parsley or cilantro, for garnish
Directions
- In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery for 5–6 minutes, until softened.
- Add turmeric or cumin if using, then pour in the chicken broth. Bring to a gentle boil.
- Stir in shredded chicken and couscous. Simmer for 8–10 minutes, or until couscous is tender.
- Season with salt, pepper, and lemon juice to brighten the flavor.
- Ladle into bowls and garnish with fresh herbs. Serve hot.
Notes
- Pearl couscous adds a chewier bite, while regular couscous cooks faster.
- Make it vegetarian by swapping in chickpeas and veggie broth.
- Add a pinch of chili flakes for extra warmth.
