Step 1

In a large pot or Dutch oven over medium-high heat, heat olive oil. Add onion, carrots, celery, and garlic and cook until onion becomes translucent, about 5 minutes.

Step 2

Stir in grated ginger and turmeric and cook 30 seconds.

Step 3

Add chicken broth, chicken breasts or thighs, thyme, and bay leaf.

Step 4

Bring to a boil, then stir in couscous. Push chicken down to submerge in broth.

Step 5

Reduce heat to medium-low and simmer until chicken is cooked through, 20-25 minutes.

Step 6

Remove chicken, shred with two forks and return to pot. Season to taste with salt and pepper and add more broth as needed. Serve with fresh parsley and enjoy!