A twist on the classic Spanish dish. It uses merguez, couscous, and cumin to give a uniquely Middle Eastern/North African flavor.
Ingredients
- 0.25 cups olive oil
- 1 onion , chopped
- 1 roasted red pepper , chopped
- 2 cloves garlic , chopped
- 3 vine-ripened tomatoes , chopped
- 1 salmon fillet , 8 ounce
- 5 ounces merguez sausage , cut into pieces
- 6 cups vegetable broth , divided
- 0.5 cups white wine
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 12 shrimp , shelled and deveined
- 12 mussels , cleaned and debearded
- 2 boxes couscous , 5.8 ounce
Instructions
-
1
Heat olive oil in a large pot over medium heat. Add onion, roasted red pepper, and garlic; cook and stir until fragrant, 3 to 4 minutes. Stir in tomatoes, salmon fillet, and merguez sausage; cook for 2 to 3 minutes.
-
2
Pour 2 1/2 cups broth and white wine into the pot. Season stew with cumin, salt, and pepper; bring to a boil. Reduce heat to low and stir in shrimp; simmer until opaque, about 3 minutes. Remove from heat and add mussels; cover and let stand until mussels open, about 5 minutes.
-
3
Bring remaining 3 1/2 cups broth to a boil in a separate pot. Stir in couscous. Remove from heat and let stand until couscous absorbs broth, about 5 minutes.
-
4
Serve couscous in shallow bowls; ladle stew on top.
Nutrition Facts
Per serving
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