Sicilian cous cous 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 a place of honor in Sicilian cuisine and, although it exists in different variants, the fish 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 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 cous cous into a bowl and cover it with half water and half hot fish broth. Respect the resting time and fluff it up.
Pour the cous cous onto a serving dish and cover it, in the center, with the pieces of fish and the broth. Sprinkle with spices and complete with chopped almonds on top. Enjoy hot.
Bowl
Store in the refrigerator for a maximum of 2 days
Italy, 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 |
