In a large pot, combine chicken thighs and enough water to cover them. Bring to a boil and simmer until chicken is cooked through.

Remove chicken from the pot and set aside to cool. Once cooled, shred the meat, discarding the bones and skin.

In the same pot, heat olive oil over medium heat. Add diced onion and celery; sauté until softened.

Add seasoning salt, pearl couscous, and shredded chicken back into the pot. Stir in chopped dill and lemon juice.

Season with salt and pepper to taste. Simmer for an additional 10-15 minutes, or until couscous is cooked.

Serve hot, garnished with extra virgin olive oil and accompanied by Dukkah, oyster crackers, or saltines.