Sicilian couscous is a unique dish that originates from nearby Africa, and its 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 despite existing in various versions, the fish one is certainly the most typical. This is 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 precooked couscous into a salad bowl and cover it with half water and half hot fish broth. Respect the resting time and fluff it.
Pour the couscous onto a serving dish and cover it in the center with the fish pieces and broth. Sprinkle with spices and top with chopped almonds. Enjoy 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 |
