Recipe Courtesy Rose Reisman, Rose Reisman Catering and Rose Reisman Cooking School.
Add chicken and water to large pot. Bring to boil. Skim off foam. Add onion, carrots, celery, parsnips, garlic, bay leaves, peppercorns, salt, parsley and dill. Cover and simmer for 1 ½ to 2 hours.
Remove chicken from pot. Strain stock into bowl and discard solids. Remove skin and bones from chicken. Dice 2 cups of chicken for soup. Refrigerate and set aside for next day. Refrigerate stock overnight or for at least 6 hours. Remove layer of fat from stock.
Place stock in pot. Add diced chicken. Bring to a boil. Add couscous and cook until just tender, about 8 minutes. Season the soup with salt and pepper. Garnish with parsley and a dollop of pesto in each bowl.