In a large pot, place the bone-in, skin-on chicken thighs and season them generously with salt. Add a small bunch of fresh parsley, then cover the chicken with water, ensuring it’s submerged by at least one inch. Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover it, and let it simmer for 2 hours.

Once the stock has simmered and filled your kitchen with mouthwatering aromas, carefully remove the chicken thighs from the pot. Strain the liquid into a large bowl, discarding the parsley to keep the broth clear. Allow the chicken to cool slightly before shredding the meat, discarding the bones as you go.

In the same pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced yellow onion and trimmed, diced celery, stirring occasionally. Cook for about 5 minutes, until the vegetables are softened and fragrant.

Sprinkle in the Cancale seasoning salt, adjusting to your taste as it melds with the lovely sweetness of the onions.

Stir in the pearl couscous, cooking for about 2 minutes to lightly toast it. Pour the previously strained stock back into the pot, along with the shredded chicken. Increase the heat and bring the mixture to a boil before reducing it again to a simmer. Let the soup cook uncovered for 15 minutes, or until the couscous is tender and has absorbed those delightful flavors.

Stir in roughly chopped fresh dill and the juice of one lemon. Allow the soup to simmer for another 5 minutes to meld the zesty lemon essence throughout the broth. Taste and adjust seasonings before serving.

Ladle your nourishing Lemon Chicken Couscous Soup into warm bowls. Garnish with dukkah, oyster crackers, or saltines for added crunch, and drizzle with extra virgin olive oil.