The secret ingredients to a better broth base
Onions and black pepper keys to couscous soup with salmon and fennel
When I’m short on time for dinner, I usually crack open a box of broth, bring it to a boil and then add any vegetables, pasta or rice and protein that are on the verge of going bad.
In about 20 minutes I have a nutritious soup that will keep me satiated through the night.
This recipe is a more refined (but just as easy) version of that, starting with a peppery broth loaded with onions and fennel to infuse a spicy, slightly bittersweet and grassy flavour.
Potatoes, chopped small to cook faster, soak up the flavourful broth and add bulk to the meal.
For protein, I love the light taste of poached salmon and how its creamy, fatty texture contrasts the watery crunch of the vegetables.
I’ve also added pearl couscous for a bit of chewiness. Also called Israeli couscous and ptitim, these pea-sized spheres of pasta are commonly found in Middle Eastern and North African cuisine.
In the GTA you’ll find it at bulk food stores and most supermarkets (Loblaws has it under its PC Black Label Collection). You might also come across moghrabieh, also called Lebanese couscous, which is similar to pearl couscous but slightly larger.
You can use moghrabieh in this recipe; just be mindful that it might take an extra minute to cook.
Top the bowl with a handful of cilantro (flat-leaf parsley also works if you’re not a fan of cilantro) for a splash of greenery and a herbal crunch.
Peppery Pearl Couscous Soup with Salmon and Fennel Star Tested
2-1/2 cups (625 mL) no-salt-added chicken or vegetable broth 1/2 tsp (2 mL) black pepper 1/2 tsp (2 mL) kosher salt 1 small yellow onion, thinly sliced 1 small yellow potato with skin on, chopped into 1 cm cubes 1/4 fennel bulb, thinly sliced 1/3 cup (80 mL) pearl couscous 6oz (170g) boneless, skinless salmon filet, cut into 1-in (2.5 cm) cubes Cilantro, for garnish In a medium-sized pot over medi- um-high heat, add broth. Stir in salt and pepper. Add onions and potato. Bring to a rapid boil and let cook for 5 minutes. Reduce heat to a simmer. Add couscous. Simmer for 5 minutes. Add salmon, ensuring cubes are submerged in broth. Continue to simmer for another 5 minutes or until couscous and potatoes are tender, and salmon is fully cooked.
Transfer to a serving bowl. Garnish generously with cilantro and serve immediately. Makes 1 serving. Single Adult Diner is a biweekly recipe column focusing on single portions of fast, tasty and usually healthy weeknight recipes. Email karonliu@thestar.ca