In a medium saucepan, bring 3 C water to boil.
Add the couscous, reduce heat to low and simmer, uncovered, for 8 minutes. Remove from heat and cover.
While the couscous is cooking, heat olive oil in stock pot over medium heat.
Add the scallions and garlic and sauté for 2 minutes.
Add the shredded chicken, chicken stock and bay leaves. Bring to a boil, reduce heat to low and simmer for 10 minutes.
Remove the bay leaves. Add the cooked couscous, lemon juice, parsley and dill to the stock pot and stir to combine. Season with pepper. Serve immediately.
*This recipe was inspired by the Herby Lemon and Quinoa Chicken Soup recipe by Donna Hay.