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

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

280

kcal

Ingredients

• 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.

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