Step 1/3
- 1 onion
- 2 cloves garlic
- 2 stalks celery
- 3 tbsp olive oil
- 1 l chicken stock
- 2 chicken breasts
- 100 g Israeli couscous
- knife
- cutting board
- large pot
Mince onion and garlic. Slice celery. Heat olive oil in a large pot and sauté the onions and garlic until translucent. Deglaze with three-quarters of the broth and add the chicken breasts. Bring everything to a boil and let simmer for 10 min. Add couscous and celery, and simmer, covered for 10 min.
Step 2/3
- 3 eggs
- 250 ml chicken stock
- 2 lemons
Remove the chicken breasts and pull them apart with forks. When the couscous is cooked, remove soup from the heat. Whisk eggs in a small bowl and add to the pot along with remaining broth. Zest and juice lemons directly into the broth. Then add the chicken.
Step 3/3
- 100 g feta cheese
- salt
- pepper
- parsley (for garnish)
Crumble feta cheese and season everything with salt and pepper. Garnish with parsley, celery leaves, and more lemon zest. Enjoy!
