My family loves this pie, and I do too. For birthdays and Mother’s Day, I make it frequently. It’s an interesting flavor and a welcome change from the mundane.
| Prep Time: | 35 mins |
| Cook Time: | 18 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 3 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
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.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 5 g |
| Protein | 30 g |
| Saturated Fat | 3 g |
| Sodium | 707 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
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 it was lovely- and easy too!
Loved it, used just a sausage melody from Costco, but other than that it really is delicious