Categories: Soup

Ingredients

• 10 cups chicken broth
• 3 tablespoon olive oil
• 8 cloves garlic, minced
• 1 sweet onion
• 1 whole shallot
• 1 large lemon, zested
• 2 boneless skinless chicken breasts
• 1 cup israeli (pearl) couscous
• 1/2 teaspoons crushed red pepper
• salt and pepper

Directions

1. Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic and shallot for 3-4 minutes to soften.
2. Add the chicken stock, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
3. Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
4. Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Taste and salt and pepper as needed. Serve warm.

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