Place the chicken thighs in a large pot. 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.

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.

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.

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.

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

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