If you are not familiar with couscous, it is because it's mostly found in many middle eastern and mediterranean cuisines. Fortunately if you are following a gluten-free diet, couscous is not for you. Unless it's made with a gluten-free couscous product. If you do find gluten-free couscous, follow the cooking instructions per the instructions on the box how to cook it, since gluten-free grain products can be tricky to get the out come that you want. The type of couscous used in this soup is pearl couscous. It is a type of pasta made from wheat flour and semolina, and the size and look of small pearls. We don't eat a lot of pasta in our house, I think it's just the texture of it, but from all the pastas out there, couscous is our favorite. Maybe because it doesn't really taste or feel like pasta.
Chicken with Spinach and Couscous Soup Recipe
- 6 cups water +2 cups
- 1 pound boneless- skinless chicken thighs
- 3 teaspoons salt
- 2 dried basil leaves
- 3 Tablespoons olive oil
- 1 yellow onion, chopped
- 1 cup pearl couscous
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 garlic, minced
- 1 Tablespoon lemon juice
- 1/2 cup spinach, chopped
- 1 Tablespoon fresh dill, chopped
- salt and pepper to taste
- In a pot add 6 cups of water, 1 pound boneless and skinless chicken thighs, 2 dried basil leaves and 3 teaspoons salt. Boil for 30 minutes on medium heat.
- In a separate pot, heat up 4 Tablespoons olive oil.
- Add in onion and couscous. Sauté for 5 minutes, occasionally stirring.
- Add in celery, carrot, garlic and 1 Tablespoon lemon juice. Sauté for another minute.
- Strain water from chicken into the pot with vegetables.
- Add in 2 cups of water. Bring water to a boil, let simmer till couscous is cooked (10 minutes).
- Shred the cooked chicken. Add it to the pot.
- Add chopped spinach and fresh dill.
- Add salt and pepper to taste.
- Bring to a boil, turn off heat.