In a large pot, place the chicken thighs and season generously with salt. Lay the parsley sprigs on top and cover with water.

Bring to a boil, then reduce to low. Cover and let it simmer for about two hours.

After two hours, carefully remove the chicken and place it in a bowl. Strain the broth through a fine sieve into a clean bowl, discarding the parsley.

Discard the chicken skin, shred the meat off the bones into bite-sized pieces, and return the shredded chicken to the broth.

Heat the olive oil in the cleaned pot over medium heat. Add diced onion and celery, sautéing for about five minutes until softened, then season with your choice of seasoning salt.

Stir in the pearl couscous, toasting it lightly for about two minutes.

Carefully add the prepared chicken stock and the shredded chicken back into the pot. Bring to a gentle boil, then reduce to simmer uncovered for about 15 minutes until the couscous is tender. Taste and adjust seasoning with salt and pepper.

Stir in the fresh dill and lemon juice. Let it simmer for another five minutes.

Ladle the soup into bowls. Add extra dill on top, a drizzle of extra virgin olive oil, and a sprinkle of dukkah or your favorite crackers for that delightful crunch.