- 2 tablespoons olive oil
- 2 cups onion, diced
- 2 cups celery, diced
- 2 cloves garlic, minced
- 1 1⁄3 cups Israeli (Pearl) Couscous
- 2 cups chicken broth
- 1 lb chicken, chopped
- salt and pepper
In a large skillet, heat olive oil over medium high heat. Add onion, carrots, and celery, season with salt and pepper, and saute for 5-10 minutes until softened and caramelized.
Add garlic and stir to combine until fragrant, about 30 seconds. Add couscous and broth, stir to combine, then cover, reduce heat to low, and simmer for 8-10 minutes until broth is absorbed.
Add chicken and stir until heated through.