In a large pot, heat the avocado oil over medium heat. Add the diced onion and minced garlic. Sauté until they become translucent and fragrant, about 5 minutes. This simple step builds the flavor foundation, setting the stage for your soup.

Next, add the chicken breasts (or thighs) to the pot. Cook them for about 5-7 minutes, just until they’re seared slightly. You’re not cooking them through yet! We want that golden-brown color and flavor.

Toss in your sliced carrots and chopped celery. Stir everything together so the vegetables mingle with the chicken. Add the ginger, turmeric, rosemary, and thyme. This herbaceous mix is like nature’s pharmacy, adding depth and a touch of wellness to your dish.

Pour in the low-sodium chicken broth. Make sure it covers the chicken and veggies. Crank up the heat until it reaches a gentle boil, then reduce to a simmer. Cover the pot partially, letting it bubble away for about 30 minutes. This will allow all those flavors to meld together beautifully.

Now, add the pearl couscous to the pot. Stir everything together, then let it simmer for another 10-15 minutes. The couscous will absorb some of that delicious broth, becoming a heartier addition to your soup.

Once the couscous has cooked, stir in the frozen peas (if using) and lemon juice for that zing. Season with salt and pepper to your taste. Remember, a fresh squeeze of lemon can brighten the whole dish.