North African Paella

This North African twist on Spanish paella is made with salmon, shrimp, mussels, and merguez sausage, with couscous instead of rice.

• Preparation Time: 35 mins
• Cooking Time: 18 mins
• Total Time: 53 mins
• Calories: 519 Calories

Ingredients

• 1 onion, chopped
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 2 cloves garlic, chopped
• 12 mussels, cleaned and debearded
• 1 roasted red pepper, 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
• 12 shrimp, shelled and deveined
• 2 (5.8 ounce) boxes couscous
• 0.25 cup olive oil
• 0.5 cup white wine

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve couscous in shallow bowls; ladle stew on top.