First, gather all your ingredients. This little act helps you have everything ready, and it speeds up the cooking process. Trust me; you don’t want to be scrambling for garlic in the middle of cooking.

In a large pot, heat the olive oil over medium heat. Toss in the diced onion, carrot, and celery. Sauté them for about 5-7 minutes. You want the onion to be translucent and fragrant. It’s the start of something wonderful.

Once your veggies are softened, add in the minced garlic, turmeric, and Italian seasoning. Stir for about a minute. Here’s the trick: you want to let those flavors open up.

Now, add the diced sweet potatoes. Stir to combine everything. Cook for about 5 minutes, allowing the sweet potatoes to soak up those aromatic flavors.

Pour in the chicken broth and bring the mixture to a gentle boil. Then toss in your chopped cooked chicken. Once it starts bubbling, reduce the heat and let it simmer uncovered for about 20 minutes. This allows the sweet potatoes to become tender.

After your sweet potatoes are soft, stir in the pearl couscous. Continue to cook for an additional 8-10 minutes. You'll notice the soup thickening beautifully as the couscous absorbs the broth.

Once everything has cooked through, season with salt and pepper to taste. If you’re feeling adventurous, add a splash of lemon juice for extra brightness. Garnish with fresh herbs if you desire.