Greek Lemon Chicken Soup (original recipe from A Spicy Perspective)

32 ounces chicken broth (1 large box)

2 tablespoons olive oil

8 cloves garlic, minced

1 yellow onion

2 large lemons, zested and juiced

2 cups cooked chicken, shredded (I used a rotisserie chicken from the grocery store)

1 cup couscous

1/2 teaspoons crushed red pepper

2 ounces crumbled feta cheese

1/3 cup chopped green onions

Salt and pepper, to taste

Heat oil in dutch oven or large saucepan over medium heat.  Slice onion into thin strips.  Saute onion and garlic until soft, about 8-10 minutes.  

Add the chicken stock, lemon zest and juice, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, and stir in the couscous, shredded chicken, a pinch of salt, and black pepper to taste. Simmer for 5 minutes with the lid on. Then turn the heat off.

Stir in the crumbled feta cheese and chopped green onions. Add salt and pepper as needed. Serve hot.