
Sicilian Couscous
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.
Ingredients
- For the fish broth
- Onion
1unit1unit - Carrot
1unit1unit - Celery stalk
1unit1unit - Garlic cloves
2unit2unit - Parsley sprigs
2unit2unit - Pinch of red chili pepper
1unit1unit - Olive oilto taste
- Tomato puree
250mL250mL - Mixed fish and shellfish
1.2Kg1.2Kg - Saffron
1sachet1sachet - Bay leaves
2unit2unit - Precooked couscous
250g250g - Chopped almondsto taste
Preparation
- STEP 1 OF 4
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.
- STEP 2 OF 4
Remove the fish from the pot and clean it. Cut it into pieces.
- STEP 3 OF 4
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.
- STEP 4 OF 4
Pour the couscous onto a serving dish and cover it in the center with the fish pieces and broth. Sprinkle with spices and finish with chopped almonds on top. Enjoy hot.
Suggestions
Salad bowl
General Information
Storage notes
Store in the refrigerator for up to 2 days
Origin
Italia, Sicilia
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins7.96g·35%
- Carbohydrates10.5g·46%
- Fats1.25g·5%
- Fibers3.23g·14%