Vegetable Soup with Salmon and Pearl Couscous

So it’s spring.  I don’t think the weather got the memo where most of y’all live.

While I’m here in Dallas enjoying what, for the most part, has been a beautiful beginning to the longer, sunnier days I’ve been craving, my facebook and instagram feeds show me snowstorm after snowstorm after snowstorm for many of you.  I don’t know what to say.  Snow days are fun for a minute, but then spring break rolls around and that just isn’t right.  

Can I offer you some soup?

salmon soup with couscous 1

It’s a pretty great early spring soup, if I do say so myself.  The salmon and turmeric give it the kind of richness you want in a cold weather meal.  But it’s broth based and packed with vegetables, so it’s not heavy like a chowder or stew would be.  It’s definitely nutritious and filling, so I guess the silver lining is you can feel good about getting ready for those glorious sundress, tank top, and swimsuit days that will be here eventually.  They’re coming, I promise.  

In the meantime, enjoy all the snowball fights and fireplace nights you can.  Believe it or not, you’ll wish for them back come August.

salmon soup with couscous 2

Vegetable Soup with Salmon and Pearl Couscous
from Real Simple, December 2016

2 TBSP olive oil
1 medium leek, white part only, thinly sliced (Not sure how to clean leeks?  Look here.)
1 small fennel bulb, sliced
3 garlic cloves, sliced
1/2 tsp. Kosher salt
1/4 tsp. ground turmeric
4 c. vegetable broth
1/2 c. pearl (Israeli) couscous
16 oz. skinless salmon fillets
1 c. halved cherry tomatoes
3 TBSP chopped fresh dill
red pepper flakes, if desired

1.  Heat the oil in a large saucepan over medium heat.

2.  Add the leek and fennel and cook, stirring occasionally, until lightly browned, 4-5 minutes.  Add the garlic, salt, and turmeric and cook one minute more.

3.  Pour in the broth and bring to a boil.

4.  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, 8-10 minutes.

5.  Break the salmon into pieces, then ladle into four bowls and serve topped with fresh dill and red pepper flakes, if desired.

yield: 4 hearty servings

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