TABELIAAUTHENTIC RECIPE
Cuscus alla TrapaneseTrapani-Style Seafood Couscous
Seafood couscous from Trapani, a western Sicilian port shaped by Arab influence. A dish symbolizing the diversity of Italian cooking, also known through its couscous festival.
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Ingredients (4 servings)
- CouscousTraditionally the grains are formed by rubbing by hand, but commercial couscous may be used320 g
- Mixed seafood (sea bass, sea bream, shrimp)800 g
- TomatoesRoughly chop300 g
- OnionFinely chop1 piece
- Spice blend (cinnamon, cumin and coriander)5 g
- Extra virgin olive oil60 ml
- SaltFor seasoning the couscous5 g
- Flat-leaf parsleyFinely chop; scatter over to finish1 bunch
Method
Steam and fluff the couscous
- 1 Mix 320 g couscous with 30 ml olive oil, 5 g salt and the spice blend, distributing evenly.
- 2 Put in a steamer and steam for 30–40 minutes.
- 3 Fluff with a fork once steamed.
Simmer the seafood and onion broth
- 1 Meanwhile(While the couscous steams) finely chop the onion.
- 2 Heat 30 ml olive oil in a pot and sauté the finely chopped onion over medium heat.
- 3 Once softened, add the roughly chopped tomatoes and seafood, pour in 800 ml water and simmer for 30 minutes.
- 4 Remove the seafood once cooked.
Combine couscous, seafood and broth
- 1 Arrange the couscous on a plate, place the seafood on top and pour over the broth.
- 2 Let the broth moisten the couscous before eating.
- 3 Scatter with finely chopped parsley.
About this dish
Across the sea from Trapani’s port at Sicily’s western tip lies Tunisia. This geographic proximity deeply imprinted North African influence on Sicilian food culture. Cuscus alla trapanese is a leading example, combining an Arab grain dish with Sicilian seafood.
During Arab rule in Sicily from the 9th to the 11th centuries, couscous took root in the food culture of the island’s west. Even now many residents around Trapani consider it “our own food,” and an international festival called Cous Cous Fest takes place every September.
This couscous is distinguished by its combination of Arab-style steaming and a broth made from Mediterranean seafood, brodo di pesce. Steaming couscous with fish broth lets the savor of the sea permeate every grain.
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