Ingredients

• 0.25 cups olive oil
• 1 onion , chopped
• 1 roasted red pepper , chopped
• 2 cloves garlic , chopped
• 3 vine-ripened tomatoes , chopped
• 1 , 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 , 5.8 ounce

Instructions

1. 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. 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. 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. 4 Serve couscous in shallow bowls; ladle stew on top.

Nutrition per serving