Ingredients
- A quarter cup of olive oil
- Finely chopped onion
- Chopped roasted red pepper
- Garlic cloves, chopped
- Ripe vine tomatoes, chopped
- Salmon fillet, cut into pieces
- Merguez sausage, cut into chunks
- Divided into six cups of vegetable broth
- Half a cup of white wine
- A teaspoon of ground cumin
- Season with salt and ground black pepper
- Shrimp, shelled, and deveined
- Mussels, cleaned, and debearded
- Two boxes of couscous, each weighing 5.8 ounces
Step 1
Begin by heating a drizzle of olive oil in a sizeable pot over medium heat. Toss in diced onion, savory roasted red pepper, and minced garlic, cooking until they release their delightful aroma, about 3 to 4 minutes. Next, introduce the vibrant flavors of tomatoes, tender salmon fillet, and spicy merguez sausage to the mix, allowing them to mingle for a couple of minutes.
Step 2
Now, it's time to pour in a generous amount of 2 1/2 cups of broth and a splash of white wine. Season this aromatic stew with a hint of cumin, a pinch of salt, and a crack of pepper, bringing it all to a lively boil. Lower the heat and gently stir in plump shrimp, simmering until they turn opaque, about 3 minutes. Once done, carefully add the mussels, covering the pot and patiently waiting for them to gracefully open up, which takes approximately 5 minutes.
Step 3
Meanwhile, in another pot, bring the remaining 3 1/2 cups of broth to a boil. Stir in the couscous, then remove the pot from heat, allowing the couscous to soak up all the flavorful broth for about 5 minutes.
Step 4
To serve, spoon the fluffy couscous into shallow bowls and generously ladle the aromatic stew over the top. Enjoy this delightful dish with your loved ones!
Extra Tips & Suggestions
- 1. Utilize airtight glass containers to preserve the flavors of the dish and prevent any unwanted odors from seeping in.
- 2. Separate any fresh herbs or garnishes from the rice dish before storing to maintain their vibrant color and flavor.
Reviews
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