Dice the onion, peel and slice the carrots into ¼-inch rounds, slice the celery ¼-inch thick, mince the garlic, and grate the fresh ginger.

Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, carrots, and celery, stirring occasionally until the onion becomes translucent, about 5-7 minutes.

Add the minced garlic and freshly grated ginger to the sautéed vegetables, cooking for about 30 seconds while stirring constantly. Then add the turmeric and stir well to combine.

Pour in the chicken broth and add the whole chicken breast along with the rosemary, thyme, salt, and a few grinds of black pepper. Increase the heat to bring the soup to a boil, then immediately reduce the heat to medium-low and gently simmer for 15-18 minutes, until the chicken is cooked through.

Carefully remove the cooked chicken breast from the pot and set it aside on a cutting board. Stir the couscous directly into the simmering broth and vegetables, then add the frozen peas. Continue simmering for about 8-10 minutes until the couscous is tender and has absorbed some of the flavorful broth.

While the couscous finishes cooking, shred the cooled chicken breast into bite-sized pieces using two forks or your fingers. Add the shredded chicken back into the pot along with the fresh lemon juice. Stir well and taste the soup, adjusting the salt, pepper, or lemon juice as needed.