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.


Credit: Romulo Yanes

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat the oil in a large saucepan over medium-high.

  • 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.

  • 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.

  • Break the salmon into pieces and serve the soup topped with the dill.

Nutrition Facts

fiber 2.6g; 410 calories; sugars 5.2g; fat 19.9g; cholesterol 81.9mg; saturated fat 4.1g; iron 1.8mg; sodium 865.9mg; protein 28.9g; calcium 58.9mg; carbohydrates 28g.