1 tablespoon olive oil
1 onion, finely chopped
1 leek (360g), thinly sliced, rinsed, drained
2 carrots, peeled, halved lengthways, thinly sliced
2 stalks celery, thinly sliced
1 tablespoon finely grated fresh ginger
1 large clove garlic, crushed
1 teaspoon ground turmeric
½ cup pearl couscous
2 chicken stock cubes (10g each), crumbled
500g chicken breast fillets, trimmed
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
Heat oil in a stockpot over a medium heat. Add onion and leek. Cook, stirring occasionally, for about 6 minutes or until soft.
Add carrots, celery, ginger, garlic and turmeric. Cook, stirring, for a further 2 minutes. Stir in couscous.
Add stock cubes, 2 litres (8 cups) boiling water and chicken. Bring to boil. Cover with lid. Gently boil for 15 minutes. Remove pot from heat.
Using tongs, remove chicken. Cool slightly. Coarsely shred.
Return chicken to pot. Simmer, stirring, for about 2 to 3 minutes, or until chicken is hot. Stir in parsley and juice. Remove from heat. Season with salt and pepper. Serve.
TIP! Omit pearl couscous and replace with long-gran white rice, for a change. Soup can be made up two days ahead. Keep, covered, in the fridge.