North African Paella

Name: North African Paella
Total time: 63
Yield: 6
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

Recipe by 25 Peppers from allrecipes.com

Dinner 1 Hr. 3 Mins.

Ingredients

6 servings

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¼ cup olive oil
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1 onion, chopped
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1 roasted red pepper, chopped
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2 cloves garlic, chopped
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3 vine-ripened tomatoes, chopped
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1 (8 ounce) salmon fillet, cut into pieces
•

5 ounces merguez sausage, cut into pieces

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6 cups vegetable broth, divided
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½ cup white wine
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1 teaspoon ground cumin
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salt and ground black pepper to taste
•

12 shrimp, shelled and deveined
•

12 mussels, cleaned and debearded
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2 (5.8 ounce) boxes couscous

Instructions

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.