Chicken Israeli Couscous Soup Recipe

Coat bottom of pan with olive oil. Add onions, celery, garlic and peppers. Cook until vegetables are soft. Add the tomatoes and parsley. Cook for a few more minutes. Add the chicken broth and the shredded chicken and bring to a boil. Add the tomato paste and stir until dissolved. Add the oregano, salt and pepper. Bring to a soft boil, cover, reduce heat and simmer for 20 minutes. Melt the butter in a skillet. Add the couscous and brown. After the soup has simmered for 20 minutes, add the peas, corn and couscous. Simmer for 20 more minutes Serve with crusty bread. Wonderful on a chilly or rainy day!