Vegetable Soup With Pearl Couscous and Salmon

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.

vegetable-soup-couscous-salmon
Photo by Romulo Yanes
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  • Makes 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 409.88 calories
    • Fat 19.85 g
    • Sat Fat 4.07 g
    • Cholesterol 81.93 mg
    • Sodium 865.91 mg
    • Protein 28.88 g
    • Carbohydrate 28.03 g
    • Sugar 5.23 g
    • Fiber 2.60 g
    • Iron 1.76 mg
    • Calcium 58.87 mg
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.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 medium leek, white part only, thinly sliced
  3. Check 1 small bulb fennel, sliced
  4. Check 3 garlic cloves, sliced
  5. Check ½ teaspoon kosher salt
  6. Check ¼ teaspoon ground turmeric
  7. Check 4 cups vegetable broth
  8. Check ½ cup pearl couscous
  9. Check 16 ounces skinless salmon fillets
  10. Check 1 cup halved cherry tomatoes
  11. Check 3 tablespoons chopped fresh dill

Directions

  1. Heat the oil in a large saucepan over medium-high.
  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.
  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.
  4. Break the salmon into pieces and serve the soup topped with the dill.

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