Step 1

Set a large pot or dutch oven over medium-high heat, then add in the oil.

Step 2

Once the oil heats, add in the onion, garlic, celery, and carrots, cooking for a few minutes or until the onion is translucent.

Step 3

Then, add in the grated turmeric and grated ginger.

Step 4

For 30 seconds, sauté, allowing the spices to become fragrant.

Step 5

Next, add in the chicken, chicken broth, thyme, rosemary, salt, and pepper.

Step 6

Bring to a boil, making sure to stir the chicken down to the bottom of the pot so the broth covers it fully.

Step 7

Reduce to medium-low heat, letting it simmer for 20-25 minutes, uncovered until the chicken is cooked through.

Step 8

While the chicken simmers, stir in the couscous so it cooks according to the suggested cook time.

Step 9

Once the chicken is done, remove with a slotted spoon and move to a cutting board.

Step 10

With a fork, shred the chicken.

Step 11

Return the shredded chicken back into the pot and stir in the frozen peas, if using.

Step 12

Adjust the seasonings to taste, then serve.