North African Paella - cooking recipe

Ingredients

1/4 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
1/2 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

Preparation

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.