Sicilian couscous is a complete dish that originates from 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 various versions, the fish one is certainly the most typical, also due to the abundance of fish that this land offers.
Cook the fish broth with onion, carrot, celery, garlic, parsley, chili pepper, olive oil, tomato puree, mixed fish and shellfish, saffron, bay leaves, salt, and pepper for about 30 minutes.
Remove the fish from the pot and clean it. Cut it into pieces.
Pour the pre-cooked couscous into a salad bowl and cover it with half hot water and half hot fish broth. Respect the resting time and fluff it.
Pour the couscous onto a serving plate and cover the center with the pieces of fish and the broth. Sprinkle with spices and finish with chopped almonds on top. Serve hot.
Salad bowl
Store in the refrigerator for up to 2 days
Italia, Sicilia
| Energy (kcal) | 88.94 |
| Carbohydrates (g) | 10.5 |
| of which Sugars (g) | 6.83 |
| Fat (g) | 1.25 |
| of which Saturates (g) | 0.29 |
| Protein (g) | 7.96 |
| Fiber (g) | 3.23 |
| Sale (g) | 0.12 |
