Chicken, Couscous and Spinach Soup

Both chicken and stock must be halal.

• 6 cup halal-certified chicken stock
• 2 piece halal-slaughtered chicken breasts, thinly sliced
• 0.5 cup couscous
• 2 bag baby spinach
• 4 tbsp lemon juice

1. Bring the stock to a boil and cook the chicken strips until fully cooked. Divide the chicken between bowls.
2. Cook the couscous in the stock until tender, then stir in the spinach until wilted.
3. Add lemon juice, adjust the seasoning and ladle over the chicken.

Adapted from Stonesoup by Jules Clancy, page 23.