Couscous is brilliant in soup as it cooks quickly and adds a lovely hearty
texture to make your soup more of a meal-in-a-bowl.
If you have access to kale or other greens they may be substituted for
the baby spinach for a more rustic soup.
6 cups chicken stock or broth
2 chicken breasts, finely sliced into ribbons
1/2 cup couscous
2 bags baby spinach, washed
4-5 tablespoons lemon juice
Bring the stock to the boil in a large saucepan.
Add chicken and cook for 2 - 3 minutes or until just cooked through.
Scoop our the chicken and divide between 4 bowls. Keep warm.
Meanwhile return the broth to the boil. Add couscous and return to
the boil then stir through the spinach leaves until they are just wilted.
Add lemon juice, season and taste. Add a little more lemon juice if
you think it needs it.
Divide couscous and spinach broth between the bowls and serve.
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