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 until the onions become translucent and the vegetables soften.

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

Pour in the chicken broth, then add the chicken, rosemary, thyme, salt, and 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.

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 shred the meat. Return the shredded chicken to the pot. Stir in the frozen peas and heat them through.

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