Sicilian couscous is a unique dish that has its origins in nearby Africa, and its original recipe is worth preparing at least once in a lifetime. A symbol of conviviality par excellence, it holds an honorable place in Sicilian cuisine and, although it exists in various forms, the seafood version is definitely the most typical. Given the abundance of the latter that this land offers.
Cook the fish broth with onion, carrot, celery, garlic, parsley, chili, 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 hot water and half hot fish broth. Respect the resting time and fluff it up.
Pour the couscous onto a serving dish and top 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 a maximum of 2 days
Italy, Sicilia
| Energy (kcal) | 73.9 |
| Carbohydrates (g) | 7.44 |
| of which Sugars (g) | 2.5 |
| Fat (g) | 0.71 |
| of which Saturates (g) | 0.12 |
| Protein (g) | 9.57 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.14 |
