Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Trapani Couscous: A Journey Through Sicilian Flavours
Dive into Trapani’s signature couscous, a sumptuous dish bursting with fresh seafood and rich Mediterranean traditions.
🛒 Ingredients
- ✓ 2 kg durum wheat semolina
- ✓ 50 g Nubia red garlic
- ✓ 2 large onions
- ✓ 40 g shelled almonds
- ✓ 500 g prawns
- ✓ 500 g cuttlefish
- ✓ bay leaves
- ✓ fresh parsley
- ✓ extra virgin olive oil
- ✓ salt
- ✓ Trapani fish broth (scorpionfish, red mullet, conger eel, grouper head)
📊 Nutritional Information
Trapani couscous is more than just a meal—it’s a story steeped in the history and heritage of this charming Sicilian town. Brought to Sicily by North African influences during the Arab rule, it has evolved through centuries of cultural and trading exchanges around the Mediterranean. This couscous celebrates the sea with its vibrant flavours of fresh fish and the heady aroma of warming spices, making it an ideal dish for a balmy summer evening when you want a meal that soothes the soul. Each year, the Cous Cous Fest in San Vito Lo Capo pays tribute to this beloved dish, transforming the town into a melting pot of cultures and tastes. Traditionally, the dish is prepared using a mafaraḍḍa and cuscussera—special tools that lend the Trapani couscous its unique method of cooking.
👨🍳 Preparation
- 1
Finely chop the garlic, almonds, and parsley, then place this mixture in a bowl.
- 2
In a ‘mafaraḍḍa’, combine the semolina with a little salted water, using your fingertips in a circular motion until tiny grains begin to form.
- 3
Once the semolina has come together, fold in the chopped mixture, sliced onions, and a splash of olive oil, stirring well.
- 4
Add the diced cuttlefish and peeled prawns.
- 5
Pour water into the base of the ‘cuscussera’, place on the lid, and seal with a paste made from flour and water.
- 6
Cover the holes of the ‘cuscussera’ with bay leaves, add the couscous on top, and pierce three holes through it with the handle of a wooden spoon.
- 7
Cook over a high heat until steam starts escaping from the holes, then reduce to a simmer and cook for an hour and a half, stirring occasionally.
- 8
Transfer the cooked couscous to a clean ‘mafaraḍḍa’, pour over half of the warm fish broth, then cover with a cloth and a blanket to rest for two hours.
- 9
Serve the couscous on plates topped generously with the fish meat, accompanied by the remaining broth for dipping to your liking.
💡 Tips and Variations
For an extra zing, squeeze over some fresh lemon juice or sprinkle in a pinch of chilli before serving. If you’d prefer a vegetarian version, simply swap the seafood for seasonal vegetables.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • Reheat in the oven at 160°C for 15 minutes before serving.
- • Avoid freezing to preserve the original texture.
🍷 Pairing
Enjoy this Trapani couscous alongside a glass of Delia Nivolelli Grillo, a crisp and savoury Sicilian sparkling wine.
There’s something truly special about creating Trapani couscous at home — it’s a dish that invites you to savour not just the flavours but the rich stories from Sicily’s shores. Perfect for sharing with loved ones on a warm evening, it’s a gorgeous way to bring a little Mediterranean sunshine to your table. Do give it a go, and don’t forget to pass it around — food this good is best enjoyed together!
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