Chicken, Couscous and Spinach Soup

Chicken, couscous and spinach in a warming lemony broth.

• 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 the boil in a large saucepan. Lower in the chicken strips and simmer until they are cooked all the way through (74°C at the thickest part). Lift the chicken out and share it between four bowls.
2. Return the stock to the boil, stir in the couscous and cook until swollen and tender, then add the spinach and stir just until it collapses.
3. Season with the lemon juice, salt and pepper, tasting as you go, and ladle the broth over the chicken.

A halal adaptation inspired by Jules Clancy’s Stonesoup: 5 Ingredients | 10 Minutes (2010) · Photo: Andy Li, CC0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Chicken_with_Noodles_Soup_-_Noodles_Soup_2023-10-24.jpg)