Here is the first of what will be "Sandy's Soup Series"! From here on out a number of my recipes will be for soup. It is that time of year when there is a damp chill in the air and fall vegetables lend themselves so nicely to warming soups. Root vegetables, squash, apples, and greens all make for flavorful soup additions and endless possibilities. And is there really anything like the scent of a pot of soup simmering on the stove? I think not. 
1/2 cup whole wheat couscous
1 32-oz. carton vegetable broth
1/2 head broccoli, including stalk, cut up (about 1 1/2 cups)
1/2 cup frozen green peas
2 scallions, sliced
1/2 fennel bulb, chopped
1 inch piece ginger, minced
1/2 tsp dried dill
2 to 3 Tbsp. soy sauce
1 bunch greens (I used the CRO brussel sprout greens), chopped
1/4 cup chopped fresh cilantro or parsley
In a small container, combine the couscous with 1 cup boiling water. Cover and set aside. In a soup pot, combine broth with 2 cups water and bring to a simmer. Add broccoli, peas, fennel, scallions, ginger and dill. Return to a rapid simmer, cover and cook 3-4 minutes until the vegetables are done. Stir in soy sauce to taste, greens, and cilantro/parsely. Cook about 5 more minutes or until the greens have wilted and are tender. Stir in the couscous and serve at once. Serves 6-8.
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