Vegetable Soup With Pearl Couscous and Salmon

Ingredients

Produce
- 1 Check 3 garlic cloves

Other
- Check 3 tablespoons chopped fresh dill

Time
Prepare: 30M
Total: 30M

Found on realsimple.com

Description

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.

Directions

Directions 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

Nutritional Information Close 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

Serves: 4
Prepare: 30 min
TotalTime: 30 min