10 cups chicken broth

3 tbsp. olive oil

8 cloves garlic, minced

1 sweet onion

3 lemons, zest & juice

3 boneless, skinless chicken breasts

1 cup pearled Israeli couscous

1 tsp. crushed red pepper

½ cup crumbled feta cheese

½ cup chive, chopped

salt & pepper

​

 

•Sauté onion & garlic in olive oil 3-4 min. to soften

​

•Add chicken broth, raw chicken breasts, lemon juice & zest, and crushed red pepper to pot. Raise the heat to high, cover, and bring to a boil. Reduce heat to medium and simmer ~5 min

​

•Stir in couscous, salt & pepper to taste. Simmer another 5 min. and turn off heat

​

•Remove the chicken breasts from the pot and shred. Place it back in the pot and stir in feta cheese and chive. Season with salt and pepper if needed.