8 ½ cups chicken broth
3 TBS olive oil
8 cloves garlic minced
1 sweet onion
1 large lemon, zested (and you’ll use the juice too)
1 lb boneless skinless chicken breasts (2 or 3 big ‘uns)
1 cup couscous
1/2 tsp crushed red pepper
1/4 cup crumbled feta (I use more like a cup)
1 tsp salt
Black pepper to taste
Bag of fresh spinach
Put the chicken breasts in a slow cooker with ½ cup of chicken broth. Cook on high for 4 hours or low for 8 hours. (If you have an Instant Pot, it’s way quicker.) When the chicken is cooked, use 2 forks to pull it apart into shreds while it’s still warm.
Place the olive oil in a large saucepan over medium-low heat. Slice the onion into thin strips and sauté it along with the minced garlic for 3-4 minutes to soften.
Add the chicken stock, shredded chicken, lemon zest, and crushed red pepper to the pot. Squeeze lemon juice directly into the pot.
Raise the heat to high, cover, and bring to a boil. Once the soup boils, reduce the heat to medium and simmer for 5 minutes.
Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes.
Stir in the crumbled feta cheese, then add handfuls of fresh spinach. The spinach will wilt and cook in about a minute. Ladle into bowls and garnish with lemon slices if you like.