Ingredients:

  •  2 TBSP Extra Virgin Olive Oil
  • 12 Cloves Fresh Garlic
  • 2 Medium Size Spanish or White Onions
  • 4 Carrots, sliced into coins
  • 4 Celery Stalks, Chopped
  • 2 TBSP Freshly Grated Ginger
  • 2 TSP ground Turmeric
  • 12 Cups Chicken Broth
  • 2 LBS Boneless and Skinless Chicken Thighs or Breasts
  • 2 TSP Fresh Rosemary chopped finely
  • 2 TSP Fresh Thyme chopped finely
  • 2 TSP Kosher Salt
  • Ground Pepper to taste
  • 2 Cup Pearl Couscous
  • 1 ½ Cup Garden Peas

Directions:

  1. In a large pot over medium-high heat and place in the EVOO. Once the oil is hot add the garlic, onion, carrots and celery. Cook 1-2 minutes until slightly softened.
  2. Add the ginger and turmeric. Sauté briefly, add chicken broth, chicken, herbs, salt, and pepper.
  3. Bring to a boil and add the pearl couscous.
  4. Reduce heat to medium-low and simmer uncovered for 20-25 minutes.
  5. Once the chicken is cooked, remove and shred.
  6. Add chicken back to the pot along with the peas.