10 cups chicken broth
3 tablespoon olive oil
8 cloves garlic, minced
1 onion, diced
1 lemon, zested
2 boneless skinless chicken breasts
1 cup Israeli (pearl) couscous
1 tbsp RawSpiceBar's Greek seasoning
2 ounces crumbled feta
1/3 cup chopped chives
Salt and pepper
- Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Once the oil is hot, add onion and saute, 4-5 minutes. Add chicken breasts and brown, 2-3 minutes. Add garlic and Greek seasoning and saute, 1-2 minutes.
- Add the chicken broth and lemon zest to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
- Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
- Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chives. Taste and salt and pepper as needed. Serve warm.