Melt butter in a soup pot over medium-low heat. Once hot, add shallots, carrot, celery, garlic, thyme. Sauté for about 5 minutes, until softened. Add turkey or chicken stock, cooked turkey, and bay leaves. Season with salt and pepper, to taste. Bring to a boil.

Once boiling, add the pearl couscous and cook for 10 minutes over medium-low heat until the couscous is tender. Serve garnished with chopped parsley.