Heat the oil in a large pot over medium-high heat.
Pat the chicken thighs dry with paper towels then season with salt & pepper.
When the oil is hot add the chicken thighs, skin-side down, into the pot and sear until the skin is well browned, about 5 minutes.
Transfer the chicken to a plate and set aside.
Keep the pot over medium-high then add the onion and garlic to the pot and cook, while stirring, for about 1 minute.
Add the chicken thighs back into the pot along with the water, 2 tsp salt, and 1/4 tsp black pepper then bring to a boil.
When soup begins to boil place a lid on the pot and reduce the heat to medium-low then simmer over medium-low heat until the chicken is tender, about 40 minutes.
Transfer the chicken thighs to a plate and shred the chicken meat using two forks, discarding the skin and bones.
Stir the shredded chicken back into the soup along with the couscous and increase the heat to medium.
Cook the soup, stirring occasionally, until the couscous is tender, about 15 minutes.
Take the soup off the heat then stir in the lemon juice and season with additional salt & pepper to taste.
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