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Sicilian couscous is a one-dish meal that has its origins in nearby Africa and whose original recipe is worth preparing at least once in a lifetime. A symbol of conviviality par excellence, it holds a place of honor in Sicilian cuisine and, although it exists in different variations, the fish version is definitely the most typical. Also thanks to the abundance of fish that this land offers.
Cook the fish broth with onion, carrot, celery, garlic, parsley, chili pepper, olive oil, tomato purée, mixed fish and shellfish, saffron, bay leaf, salt and pepper for about 30 minutes.
Remove the fish from the pot and clean it. Cut it into pieces.
Pour the precooked couscous into a salad bowl and cover it with half water and half very hot fish broth. Respect the resting time and fluff it up.
Pour the couscous into a serving dish and cover it, in the center, with the pieces of fish and the broth. Sprinkle with the spices and finish with the chopped almonds on top. Enjoy hot.
Salad bowl
Store in the refrigerator for up to 2 days
Italia, Sicilia
| Energy (kcal) | 68.7 |
| Carbohydrates (g) | 7.38 |
| of which sugars (g) | 2.88 |
| Fat (g) | 0.65 |
| of which saturates (g) | 0.11 |
| Protein (g) | 8.39 |
| Fibre (g) | 0.99 |
| Salt (g) | 0.18 |
