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Ingredients1 h 3 m servings 519
Original recipe yields 6 servings
- 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.
- 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.
- 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.
- Serve couscous in shallow bowls; ladle stew on top.
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Per Serving: 519 calories; 16.8 55.8 30.3 76 707 Full nutrition
ReviewsRead all reviews 2
Other than subbing bay scallops for mussels simply as a matter of taste for my family I left this one alone and it was delicious! My husband added a little heat to his after it was cooked, but ...