Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- Water (enough to cover chicken)
- 1 small bunch of fresh parsley
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 4 celery stalks with leaves, trimmed and diced
- Your favorite seasoning salt
- 1 cup pearl couscous
- ⅓ cup fresh dill, roughly chopped (plus extra for garnish)
- 1 lemon, juiced
- Salt and pepper to taste
- Dukkah, oyster crackers, or saltines for serving
- Extra virgin olive oil for garnish
Instructions
- Prepare the Chicken: In a large pot, cover chicken thighs with water and add parsley. Bring to a gentle boil over medium heat.
- Sauté Vegetables: Heat olive oil in another pan. Add diced onions and celery; sauté until softened (5-7 minutes).
- Combine Ingredients: Remove cooked chicken from the pot, shred the meat, and return it to the broth with sautéed vegetables.
- Cook Pearl Couscous: Stir in pearl couscous and seasoning salt; simmer until tender (10-12 minutes).
- Final Touches: Mix in chopped dill and lemon juice; season with salt and pepper to taste.
- Serve: Ladle into bowls, garnishing with extra dill and drizzle with olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg