In a large pot, combine 4 bone-in, skin-on chicken thighs with a handful of fresh parsley, covering them with enough water to submerge the chicken. Bring the pot to a vigorous boil over medium-high heat, then reduce to a simmer. Let it bubble gently uncovered for about 2 hours, until the chicken is tender and falls off the bone, creating a rich base for your Lemon Chicken Couscous Soup.

Once the chicken is cooked to tender perfection, carefully remove it from the pot and set it aside to cool slightly. When manageable, shred the meat into bite-sized pieces using two forks. Return the shredded chicken to the simmering broth, allowing it to soak up even more flavor as you continue preparing the soup.

In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and 2 diced celery stalks, and sauté for about 5 minutes until the vegetables soften and the onion becomes translucent. Season this aromatic mixture with Cancale seasoning salt, enhancing the soup's flavor profile before adding the couscous.

Stir in 1 cup of pearl couscous to the sautéed onion and celery, toasting it lightly for about 2 minutes. Next, carefully pour in the simmering chicken stock along with the shredded chicken. Bring this mixture to a gentle boil, then reduce the heat to a low simmer for about 15 minutes, or until the couscous is tender and cooked through.

After the couscous has taken on its perfect texture, stir in a handful of chopped fresh dill and the juice of 1 lemon. Allow the soup to simmer for an additional 5 minutes, letting all those wonderful flavors meld together. Throughout this process, keep an eye on the seasoning, adjusting as needed.

Ladle your steaming Lemon Chicken Couscous Soup into warm bowls, allowing its comforting aroma to fill the air. Garnish each serving with a sprinkle of dukkah or your choice of oyster crackers for a delightful crunch, and a drizzle of extra virgin olive oil to enhance the dish's flavors. Enjoy the warmth and nourishment!