Greek Chicken Pearl Couscous

There's something about the smell of garlic hitting hot olive oil that makes you slow down, even on the busiest afternoons. I stumbled onto this Greek chicken and couscous soup during one of those weeks when the kitchen felt like the only place where things made sense. The combination of bright lemon, tender chicken, and that surprising earthiness of pearl couscous became my answer to everything—comfort without heaviness, familiarity without boredom.

My neighbor stopped by on a chilly evening when I was testing this soup, and three bowls later she was asking for the recipe. The way the feta melted slightly against the warm broth, how the dill caught the light—it became clear this wasn't just dinner, it was the kind of dish that brings people closer together without any fanfare.

Ingredients

• Boneless, skinless chicken breasts (2, about 400 g): Buy them close to the same thickness so they cook evenly; if they're uneven, pound gently before adding to the broth.
• Low-sodium chicken broth (1.2 liters or 5 cups): The quality of your broth matters more than you'd think—taste it first and adjust salt accordingly at the end.
• Bay leaf (1): This small leaf adds a whisper of depth that ties everything together; don't skip it or substitute.
• Yellow onion, finely chopped (1 medium): The foundation of flavor; take your time with the chop so it releases sweetness evenly.
• Carrots, diced (2 medium): Cut them consistently so they soften at the same rate and add color that matters.
• Celery stalks, diced (2): This trio of onion, carrot, celery is classic for a reason—they build the backbone of the soup.
• Garlic cloves, minced (3): Mince finely and add right after the vegetables soften; this timing keeps the garlic aromatic without burning.
• Extra virgin olive oil (2 tablespoons): Use the good stuff you actually like tasting, because it shows up in every spoonful.
• Pearl couscous (150 g or 3/4 cup): Pearl couscous holds its texture better than regular couscous in soup; this is worth the swap.
• Lemon zest and juice (1 large lemon): The zest goes in early to infuse, the juice at the end for brightness; don't confuse the order.
• Dried oregano (1/2 teaspoon): Greek oregano if you have it—the flavor is noticeably different and worth seeking out.
• Ground black pepper (1/4 teaspoon): Freshly ground makes a real difference here.
• Salt, to taste: Add gradually and taste as you go; the broth, feta, and couscous all contribute salt.
• Feta cheese, crumbled (80 g or about 3 oz): Crumble it fresh just before serving so it stays textured and doesn't disappear into the heat.
• Fresh dill, chopped (2 tablespoons): The final flourish that says this is intentional; use fresh, never dried.
• Lemon wedges, for serving: Let guests squeeze their own—the control matters to them.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Heat the oil and soften the vegetables:

Warm olive oil in a large pot over medium heat until it shimmers slightly, then add onion, carrots, and celery together. You'll hear them start to soften after about three minutes—this is when the kitchen starts to smell like home. Let them go the full five minutes so the natural sugars wake up.

Wake up the garlic:

Stir in minced garlic and let it cook for exactly one minute—you want it fragrant and golden, not brown or bitter. The smell is your timer here.

Build the broth:

Pour in the chicken broth, add the bay leaf, and bring everything to a gentle simmer where bubbles roll lazily across the surface. This takes about five minutes and sets the pace for everything that follows.

Cook the chicken until tender:

Add chicken breasts whole to the simmering broth and let them poach for 12 to 15 minutes until cooked through. You'll know they're done when a fork pulls away easily from the thickest part.

Shred and return the chicken:

Remove the chicken and bay leaf, then shred or chop the chicken into bite-sized pieces at your own pace. Return the shredded chicken to the pot, where it waits for its next moment.

Add the couscous and aromatics:

Stir in pearl couscous, oregano, and lemon zest, then let everything simmer for 10 to 12 minutes until the couscous is tender but still holds a slight firmness when you bite it. The lemon zest will have infused the entire pot by now.

Brighten with lemon juice and season:

Remove the pot from heat and add lemon juice slowly, tasting as you go. Season with salt until it tastes right—bold but balanced.

Serve with grace:

Ladle into bowls, top each serving with crumbled feta and fresh dill, and set lemon wedges nearby. This final step is where the soup becomes personal to each person eating it.

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I made this soup the morning after a difficult conversation, needing something that required attention but not stress. By the time I ladled it into bowls, the house felt different—warmer, quieter, more like mine again. Food does that sometimes, especially when it's made with intention.

Why Pearl Couscous Changes Everything

Regular couscous would dissolve into the broth and blur into the background, but pearl couscous stays distinct and toothsome, giving you something to bite through in every spoonful. The first time I made this with the wrong kind, I learned that texture matters as much as flavor in soup. It's one of those small upgrades that feels fancy but costs almost nothing.

The Magic of Feta and Lemon Together

There's a reason Greeks have been pairing these two for centuries—the feta's saltiness and tanginess meets the lemon's brightness and they create something neither could do alone. The warm broth softens the feta just slightly so it melts into the soup but doesn't disappear, leaving little salty pockets of flavor in every bite. This is what balance tastes like.

Making It Your Own

The beauty of this soup is that it's confident enough in itself to welcome company without falling apart. You could add a handful of fresh spinach or kale in the last five minutes and it becomes something different but still entirely Greek. Some versions add a splash of white wine after the vegetables soften, others drop in sun-dried tomatoes or pine nuts, and honestly, they all work.

• Fresh spinach or kale can go in during the last five minutes of couscous cooking without changing the character of the dish.
• A Parmesan rind simmered with the broth creates deeper, richer flavor if you want something more substantial.
• Crusty bread or warm pita turns this from soup into a complete meal that feels unhurried and generous.

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This soup taught me that sometimes the most nourishing meals are the ones that slip into your routine and refuse to leave. Make it once and it becomes the thing you return to when you need comfort that doesn't complicate.

Recipe FAQs

→ Can I use regular couscous instead of pearl couscous?

Pearl couscous (also known as ptitim) has a larger, chewier texture that holds up well in soups. Regular couscous will become mushy, so it's not recommended as a substitute.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The couscous will continue absorbing liquid, so you may need to add extra broth when reheating.

→ Can I make this vegetarian?

Replace the chicken broth with vegetable broth and use chickpeas or white beans instead of shredded chicken for protein. Skip the feta or use a vegan alternative.

→ What else can I add to this soup?

Spinach, kale, or Swiss chard work beautifully added in the last 5 minutes. You could also add diced zucchini or bell peppers during the initial sauté.

→ Is this freezer-friendly?

Yes, freeze for up to 3 months. Note that the couscous may soften slightly upon thawing, so consider slightly undercooking it if planning to freeze.

→ Can I use rotisserie chicken?

Absolutely. Simply skip the chicken simmering step, add shredded rotisserie meat when you return the chicken to the pot, and continue with the remaining instructions.