Couscous Chicken Soup

Ingredients:

• 1 cup chopped onions (150 g)
• 3/4 cup sliced leeks (55 g)
• 1/2 cup sliced carrots (60 g)
• 1/2 cup chopped celery (50 g)
• 1 tbsp minced ginger (15 g)
• 1 tbsp minced lemongrass or lemongrass paste (15 g)
• 2 cloves garlic, minced (6-8 g)
• 1/2 tsp ground turmeric (1 g)
• 2 cubes chicken bouillon
• 4 cups water (960 ml)
• 8 oz cooked shredded chicken (225 g)
• 1 cup pearl couscous (175 g)
• Juice of 1/2 lemon (15-30 ml)
• Salt & pepper, to taste
• 1 tsp dried parsley (1 g) - for garnish
• 1/4-1/2 tsp chili flakes (0.5-1 g) - optional, for a gentle heat

Directions:

1. Prep vegetables: Chop onions, leeks, carrots, and celery.
2. Sauté aromatics: In a large soup pot, heat 1 tbsp (15 ml) water over medium heat. Add onions, leeks, carrots, and celery; cook about 6 minutes until soft. Stir in ginger, lemongrass, and garlic. Sprinkle in turmeric and stir.
3. Prepare bouillon consommé: Dissolve 2 bouillon cubes in 4 cups (960 ml) boiling water. Simmer 3 minutes to bring out flavour.
4. Add broth & chicken: Pour the hot bouillon into the pot with vegetables. Add shredded chicken and 1 cup (175 g) couscous.
5. Simmer: Bring to a light boil, then reduce heat and simmer about 15 minutes, until couscous is tender and chicken is heated through.
6. Finish: Squeeze the juice of 1/2 lemon (15-30 ml) into the soup. Season with salt, pepper, and chili flakes (if using). Garnish with dried parsley (1 tsp / 1 g) before serving.