Ingredients
- ¼ cup olive oil
- 1 onion, chopped
- 1 roasted red pepper, chopped
- 2 cloves garlic, chopped
- 3 vine-ripened tomatoes, chopped
- 1 (8 ounce) salmon fillet, cut into pieces
- 5 ounces merguez sausage, cut into pieces
- 6 cups vegetable broth, divided
- ½ cup 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) boxes couscous
Why This Dish Is So Satisfying
Tips From The Kitchen
- Toast the spices lightly before adding liquids to enhance their aroma.
- Avoid stirring the rice too much; let it cook undisturbed to develop a crispy bottom layer.
Step 1
Gently heat some olive oil in a large pot over medium heat. Toss in the chopped onion, roasted red pepper, and garlic, and cook them together until everything smells amazing and the onion softens, about 3 to 4 minutes. Next, add the tomatoes, salmon pieces, and merguez sausage to the pot and let them cook for another couple of minutes.
Step 2
Pour in 2 1/2 cups of broth along with the white wine, then season everything with cumin, salt, and pepper. Bring the mixture up to a boil, then lower the heat and stir in the shrimp. Let it simmer just until the shrimp turn opaque, which should take around 3 minutes. Once that’s done, take the pot off the heat and add the mussels. Cover the pot and let it sit for about 5 minutes until the mussels open up.
Step 3
Meanwhile, bring the remaining 3 1/2 cups of broth to a boil in a separate pot. Stir in the couscous, then remove it from the heat and let it sit for about 5 minutes so it can soak up the broth and get nice and fluffy.
Step 4
To serve, spoon the couscous into shallow bowls and ladle the seafood stew on top. Enjoy!
