- Fiber 2.60g
- Calories 409.88
- Sugar 5.23g
- Fat 19.85g
- Cholesterol 81.93mg
- Sat fat 4.07g
- Iron 1.76mg
- Sodium 865.91mg
- Protein 28.88g
- Calcium 58.87mg
- Carbohydrate 28.03g
Vegetable Soup With Pearl Couscous and Salmon
Romulo Yanes
Israeli couscous (a.k.a. pearl couscous) is really a tiny, toasted pasta, and when tossed raw into soups, it cooks in 10 minutes flat. The small pearls add depth to this one-pot recipe, and the starch they release gives the broth a velvety texture. Turmeric, a relative of ginger (and typically found in curries), has a pungent, peppery flavor, and adds earthiness to the soup as well. To speed up prep, buy skinless salmon—and be sure to buy fillets that have a fairly even thickness, so that they cook evenly. If you’re not a fan of salmon, try shrimp.
How to Make It
Step 1
Heat the oil in a large saucepan over medium-high.
Step 2
Add the leek and fennel and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic, salt, and turmeric and cook, stirring, 1 minute. Add the broth and bring to a boil.
Step 3
Add the couscous; reduce heat to medium-low and simmer, 5 minutes. Add the salmon and tomatoes and cook, stirring gently, until the salmon is cooked through, 8 to 10 minutes.
Step 4
Break the salmon into pieces and serve the soup topped with the dill.
