Rhula Mitcheltree is the Director of Food and Nutrition at Methodist Stone Oak Hospital. She has a healthy and yummy recipe to share.

Chicken soup with Maggrabieh (pearl couscous)

8 Cups water or chicken stock
2 chicken breasts
¼ Cup virgin olive oil
½ Cup white onion finely diced
½ Cup diced raw carrots
1 Cup Maggrabieh (pearl couscous)
1-12 oz can evaporated milk
1 clove garlic (or more if preferred)
1 bay leaf
4 cardamom pods, split (do not remove seed)
½ teaspoon cinnamon
1 teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon Montreal Steak Seasoning
½ teaspoon salt
1/8 teaspoon pepper (or to taste)

Pour oil into bottom of soup or stock pot. Brown chicken breasts in olive oil, onion, garlic, carrots until onions are translucent. Add hot chicken stock or (hot water). Bring to a fast boil. Reduce to medium simmer; add bay leaf, cardamom pods, and seasonings. Simmer on medium heat for 45 minutes to one hour. Remove chicken breasts, cool. Dice into bite size pieces. Add back to stock along with pearl couscous and bring to boil.
Reduce to medium to low simmer and cook for 45 minutes. Stir occasionally. When couscous is tender, add evaporated milk and simmer for another 15 minutes.