Directions

1. Heat large pot over medium high heat. Add olive oil, then add onion, celery & carrots.

   

2. Cook until slightly softened and some browning occurs. Meanwhile, shred your chicken. There is a TON of meat on a rotisserie chicken. Do not neglect the back side! Some of the most tender meat is located there!

   

3. It’s very important to eat a chicken leg (or two) as a chef’s treat.

   

4. Once veggies have softened, add a generous pinch of salt and plenty of fresh cracked pepper. Then add your garlic, ginger, & fresh thyme and cook, stirring frequently, until fragrant (about 1 minute).

   

5. Add shredded chicken and toss with veggies for a couple of minutes.

   

6. Pour in wine (and any drippings you may have from the rotisserie chicken container) and deglaze bottom of pot. Cook for a few minutes to allow alcohol to cook off.

   

7. Add chicken broth and bring to boil. Reduce heat to low and allow to simmer for 15 minutes to build flavor.

   

8. Bring back to a boil and add Zelli Pearl Couscous. Cook until pasta is tender.

   

9. Meanwhile, add your miso to a small bowl and pull a couple of ladles of boiling broth from the pot. Add to miso and mix well with a whisk.

   

10. Once pasta is fully cooked stir in your miso mixture and remove from heat.

11. Stir in lemon juice and fresh parsley and serve immediately!