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Ingredients
1 Cup onion, chopped
3/4 Cup leeks, white and light green parts only, sliced
1/2 Cup carrots, sliced
1/2 Cup celery, chopped
1 Tablespoon ginger, minced
1 Tablespoon lemongrass, minced, or lemongrass paste
2 Garlic cloves, minced
1/2 Teaspoon ground turmeric
4 Cups chicken stock
8 Ounces cooked chicken, chopped (rotisserie chicken is great)
1 Cup pearl couscous
Juice of 1/2 lemon
Salt & pepper
Chopped fresh parsley for garnish
Instructions
Heat one tablespoon of the stock in a 4 to 5 quart Dutch oven or stock pot over medium. When it begins to sizzle, add the onions, leeks, carrots, and celery. Saute until the vegetables are soft, about 6 minutes. Stir in the ginger, lemongrass, and garlic, and heat until aromatic. Sprinkle the turmeric over the vegetables and stir.
Add the stock, chicken, and couscous, and bring to a light boil. Reduce heat to maintain a gentle simmer; cook for 15 minutes. Squeeze the half lemon into the soup, taste, and season with salt and pepper to your liking. Top with parsley before serving.