A twist on the classic Spanish dish. It uses merguez, couscous, and cumin to give a uniquely Middle Eastern/North African flavor.
Ingredients
- olive oil: 0.25 cup
- onion: 1 piece (chopped)
- roasted red pepper: 1 piece (chopped)
- garlic: 2 clove (chopped)
- vine-ripened tomatoes: 3 piece (chopped)
- salmon fillet: 1 piece (8 ounce, cut into pieces)
- ounces merguez sausage: 5 piece (cut into pieces)
- vegetable broth: 6 cups (divided)
- white wine: 0.5 cup
- ground cumin: 1 tsp
- salt and ground black pepper: (to taste)
- shrimp, shelled and deveined: 12 piece
- mussels, cleaned and debearded: 12 piece
- boxes couscous: 2 piece (5.8 ounce)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Serve couscous in shallow bowls; ladle stew on top.
