Recipe for Turkey Soup

In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. 2. Add the onion, carrots and celery to Dutch oven and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes. 3. Add bay leaf, oregano, rosemary, sage, thyme, salt and pepper. Stir to coat the veggies in the spices. 4. Add the broth and bring to a boil. Once boiling, add couscous then reduce heat to a simmer and cook uncovered for 15-20 minutes or until the couscous is cooked, but not mushy. 5. Add shredded turkey, frozen peas, parsley and lemon juice. 6. Cook 3-5 more minutes until peas are tender. 7. Remove bay leaves, season to taste and add more liquid if needed to reach desired consistency. 8. Pour soup into bowls and serve with crackers or bread, if desired.