Prepare the Stock: Place the chicken thighs in a large pot (about 3.5 quarts). Season generously with salt and add the parsley sprigs on top. Pour in enough water to fully cover the chicken. Bring to a boil, then reduce heat to low. Cover the pot and let it simmer for 2 hours.

Strain and Shred the Chicken: After 2 hours, remove the chicken from the pot and transfer to a bowl. Strain the broth through a fine sieve into a clean bowl, discarding the parsley. Wipe out the pot for reuse. Remove the chicken skin and discard. Pick the meat off the bones, shredding it into bite-sized pieces. Add the shredded chicken back into the strained broth.

Start the Soup: Heat olive oil in the cleaned pot over medium heat. Sauté the diced onion and celery for about 5 minutes, or until softened. Season with your choice of seasoning salt, adjusting to taste.

Simmer the Soup: Add the pearl couscous to the pot, stirring for 2 minutes to lightly toast. Pour in the prepared chicken stock and shredded chicken. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 15 minutes, or until the couscous is tender. Taste and adjust seasoning with salt and pepper.

Finish the Soup: Stir in the fresh dill and lemon juice. Let the soup simmer for another 5 minutes.

Serve: Ladle the soup into bowls. Garnish with additional dill, a drizzle of extra virgin olive oil, and dukkah or crackers for crunch. Serve warm and enjoy the comforting flavors!