Place the chicken thighs in a large pot and generously season with salt. Nestle the parsley sprigs on top and add enough water to cover the chicken.

Bring to a boil, then reduce heat to low and cover. Simmer for about 2 hours.

After 2 hours, carefully remove the chicken and transfer it to a bowl. Strain the broth into a clean bowl and discard the parsley.

Shred the chicken meat into bite-sized pieces and add it back into the broth.

In the cleaned pot, heat olive oil over medium heat and sauté the diced onion and celery for about 5 minutes, until softened.

Season with your choice of seasoning salt.

Add the pearl couscous and stir for about 2 minutes to lightly toast it.

Pour in the chicken stock along with the shredded chicken. Bring back to a boil, then reduce heat and simmer uncovered for around 15 minutes.

Taste and adjust with additional salt and pepper as needed.

Stir in the fresh dill and lemon juice. Let it simmer for another 5 minutes.

Ladle the soup into bowls. Garnish with extra dill, a drizzle of olive oil, and dukkah or your favorite crackers.