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Heat oil in a large Dutch oven or soup pot over medium-high heat.
Add onion, celery, and carrots. Season with salt and pepper (about ¼ teaspoon each). Cook, stirring often, until onions are translucent and softened, about 5–7 minutes.
Add garlic, ginger, curry powder, turmeric, thyme, and more salt and pepper to taste (about ¼ teaspoon each). Stir constantly for 30 seconds to 1 minute, until fragrant.
Add uncooked chicken, chicken broth, and bay leaf. Stir to combine.
Bring soup to a boil, then stir in the couscous. Ensure the chicken is fully submerged in the liquid.
Return to a boil, then reduce heat to medium-low. Simmer uncovered for 17–23 minutes, until the couscous is tender and the chicken is fully cooked.
Remove the soup from heat. Transfer chicken to a cutting board and shred with two forks or dice into small pieces.
Stir the shredded chicken back into the soup along with the peas and parsley.
Add lemon juice to taste for brightness, if desired. Taste and adjust seasoning as needed.
Serve hot with hearty bread.