Place a large Dutch oven or pot over medium-high heat and add the oil. Once hot, add minced garlic, diced onions, sliced carrots, and chopped celery. Cook for several minutes until the onions become translucent and the vegetables soften.

Stir in the grated fresh ginger and turmeric (or ground turmeric). Sauté for about 30 seconds to allow the spices to release their aromas.

Pour in the low sodium chicken broth, then add the boneless skinless chicken, freshly chopped rosemary, thyme, salt, and black pepper. Stir everything together.

Increase the heat to bring the soup to a boil. Once boiling, stir in the pearl couscous, ensuring the chicken is submerged in the broth.

Reduce heat to medium-low and let the soup simmer uncovered for 20-25 minutes, or until the chicken is fully cooked and the couscous has absorbed the broth.

Remove the cooked chicken and transfer it to a cutting board. Shred the meat using two forks, then return the shredded chicken to the pot. Stir in the frozen peas and heat through.

If the soup seems too thick, add up to one additional cup of broth. Taste and adjust seasoning as needed. Serve warm.