I’ve probably made this a dozen times so far. It’s such an easy go-to. An easy dinner, an easy choice for a meal train, and so cozy! Making a blog post gives me a convenient way to send people a quick link when they’ve asked — which they have, because I rave about it.
So similar to my no-knead bread recipe, I’m making this easier for myself by making a quick link!
the ingredients
1lb chicken breast(s) - honestly, the lazy girl way is to just get a rotisserie, which I am not above.
Carrots & Celery - I use equal amounts of both, probably 3 or 4 large carrots/celery stalks each
2 or 3 cloves of minced garlic
3 or 4 scallions - I often don’t have these on hand and the recipe is still fine without!
A lemon
Dill - I’ll use all of what you get in the pack from the grocery store, but you could do it to taste.
1 Cup of pearled couscous - MUST be pearled! I get mine from Trader Joe’s or amazon.
Chicken broth- I like to use bone broth for more protein!
5 or so tablespoons of sour cream or greek yogurt
Salt & pepper
the instructions
Cook and shred your chicken (or just shred if you got the lazy gal rotisserie).
Prepare the goods — Peel, trim, and halve carrot lengthwise & slice. Chop celery. Trim and slice scallions, separating greens from whites. Zest lemon. Pick off fronds from dill and finely chop.
Heat drizzle of olive oil in a pot over medium-high heat. Add carrot, celery, and big pinch of salt and pepper. Cook until veggies are lightly browned and softened. Add garlic & scallion whites and cook (about 1 min).
Stir in about 4-5 cups of chicken broth (I always eyeball) and add the couscous. Cover and bring to a boil, then reduce heat to a low simmer and let couscous cook until tender (about 7 mins).
Add in the shredded chicken and remove the pot from the heat. Stir in scallion greens, sour cream (or greek yogurt), lemon zest, lemon juice, dill, and season with more salt and pepper if needed.
a quick note
You may notice that my ingredient amounts feel kinda “I dunno, do what you want” and I agree. I’ll follow a recipe the first time (usually) and then as I make things again, I’ll adjust based on what I want - going by looks, taste, and desire for an even ratio - so I expect (and recommend) others do the same. I like a pretty even and ratio of everything in soup, but you might want to do more of the veggies and less couscous, or vise versa. I’m also aaaalways making enough for plenty of leftovers. You’ll want them.