In a large pot, heat equal parts olive oil and butter over medium heat. Add the chopped onions, celery, and carrots. Sauté for about 5 minutes until softened and fragrant.

Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant.

Carefully pour in the turkey or chicken stock, cooked turkey pieces, and bay leaves. Bring to a gentle boil over medium-high heat.

Once boiling, season generously with salt and pepper. Add the giant couscous and reduce heat to a simmer. Cook for about 10 minutes.

Remove from heat and discard bay leaves. Stir in chopped parsley. Serve hot with crusty bread or garlic cheese toast.