Tiffany Wood Yoga

Recipe of the Month: Cold Fighting Couscous Chicken Soup

It's a crazy time of the year. Travel, holiday parties, work parties, family gatherings, school plays. And we tend to over-extend ourselves or run ourselves down during the holidays. This couscous chicken soup includes health-supporting ingredients like ginger, garlic, lemongrass, turmeric, and a big squeeze of lemon to keep you healthy all winter long! It's comforting and good for you — and comes from one of my favorite online recipe sites,

Prep Time: 15 min.
Cook Time: 20 min.
Total Time: 35 min.
Serves: 4


  • 1 cup chopped onions (about 1/2 of a medium)
  • 3/4 cup sliced leeks (about 1 medium, white and light green parts only)
  • 1/2 cup sliced carrots (about 1 medium)
  • 1/2 cup chopped celery (about 2 ribs)
  • 1 tablespoon minced ginger
  • 1 tablespoon minced lemongrass (or paste)
  • 2 cloves minced garlic
  • 1/2 teaspoon ground turmeric
  • 4 cups chicken stock
  • 8 ounces cooked chicken, chopped or shredded (rotisserie chicken is great)
  • 1 cup pearl couscous
  • 1/2 of a lemon
  • salt and pepper
  • chopped fresh parsley for garnish


  1. Heat one tablespoon of the stock in a 4 to 5 quart Dutch oven or stock pot over medium. When it begins to sizzle, add the onions, leeks, carrots, and celery. Saute until the vegetables are soft, about 6 minutes. Stir in the ginger, lemongrass, and garlic, and heat until aromatic. Sprinkle the turmeric over the vegetables and stir.
  2. Add the stock, chicken, and couscous, and bring to a light boil. Reduce heat to maintain a gentle simmer; cook for 15 minutes. Squeeze the half lemon into the soup, taste, and season with salt and pepper to your liking. Top with parsley before serving.

You can double the recipe and set some portions aside to be stored in the freezer. Anytime you're feeling under-the-weather, exhausted or need a quick meal, simply thaw the soup on medium heat in a pot and you're ready to go!

SOURCE: Cold-Fighting Couscous Chicken Soup

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