Greek Chicken Lemon Pearl Couscous (Printable)

Comforting Greek-style chicken soup with bright lemon, pearl couscous, and crumbled feta for a hearty Mediterranean meal.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 12.3 oz), cut into bite-sized pieces

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced

→ Broth & Grains

06 - 6 cups chicken stock, preferably low-sodium
07 - 3/4 cup pearl couscous

→ Flavorings & Seasonings

08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - 1 teaspoon dried oregano
11 - Zest and juice of 1 large lemon
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 3.5 oz feta cheese, crumbled
14 - 2 tablespoons fresh dill, chopped
15 - Lemon wedges for serving

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and cook for 3 to 4 minutes, stirring occasionally, until just opaque.
04 - Pour in chicken stock and add bay leaf and oregano. Bring to a gentle boil.
05 - Stir in pearl couscous. Reduce heat to a simmer and cook uncovered for 15 to 18 minutes until couscous is tender and chicken is cooked through.
06 - Remove from heat and discard bay leaf. Stir in lemon zest and juice. Season with salt and pepper to taste.
07 - Ladle soup into bowls and top each serving with crumbled feta and fresh dill. Serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The lemon juice hits at just the right moment, waking up every single spoon full without ever tasting sour.
  • Pearl couscous has this perfect tender chew that's nothing like regular couscous, and it actually soaks up the broth like it was meant to.
  • Feta crumbles on top give you that creamy, salty surprise that makes you want another bowl before you've even finished the first.
02 -
  • Don't skip the soften-the-vegetables step even though it feels like wasted time, because those five minutes create a sweetness and depth that gets stretched across the whole pot and can't be rushed.
  • The lemon juice is essential but goes in at the very end right before serving, because heat makes citrus taste one-dimensional and flat, while fresh juice tastes alive and makes you want to keep eating.
03 -
  • Use homemade chicken stock if you have it in the freezer, because that's when you taste the real difference between restaurant quality and home cooking that actually tastes like love.
  • Substitute boneless chicken thighs for a more forgiving, juicier bird that won't dry out even if you're distracted and the soup simmers a few minutes longer than planned.
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