A Mediterranean version of chicken soup that uses Israeli couscous instead of the more traditional rice. It is the perfect soup for Rosh Hashanah. Israeli couscous is a tiny round pasta that looks like pearl barley but tastes like pasta.
6 cups chicken broth
1/2 cup Israeli couscous
2 eggs, beaten
2 tablespoons lemon juice
2 tablespoons chopped fresh dill
Salt and freshly ground pepper
Bring broth to boil in large pot, slowly stir in couscous. Reduce heat to simmer and cook for 10 minutes or until couscous is softened.
Beat together eggs, lemon juice and dill in a bowl. Slowly stir in several ladlefuls of soup. Add warm egg-lemon mixture back into soup and cook together for 2 or 3 minutes. Do not boil because the soup will curdle. Season well with salt and pepper. Serves 6