Recipe for Couscous alla Trapanese

Let me show you how I make Couscous alla Trapanese, a traditional Sicilian dish that’s packed with flavor and history. This dish comes from Trapani, a coastal town in Sicily known for its fish-based cuisine. Although couscous is originally a North African dish, it was adapted in Sicily with local seafood, and today it’s a beloved regional specialty.

From my own personal experience, I can say that making Couscous alla Trapanese is a rewarding process, especially when you get to taste the wonderful blend of fresh seafood and saffron-infused broth. Let me guide you step by step through the process.

What to Expect

Couscous alla Trapanese offers a balance of savory seafood, fresh tomatoes, and aromatic spices like saffron and paprika. The couscous absorbs the rich fish broth, creating a tender, flavorful base for the seafood.

Recipe for Couscous alla Trapanese

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories per Serving: ~500
Cost of Ingredients: Moderate, depending on the seafood availability.
Cuisine: Sicilian
Course: Main Dish
Equipment Needed: Large saucepan, pan for couscous, strainer.

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Ingredients

• 300g couscous
• 250g tub gurnard
• 1 onion
• 1 garlic clove
• 300g tomato pulp (or fresh tomatoes)
• 400g red snapper or sea bass
• 300g bream (or another firm white fish)
• 1 celery stalk
• 1 laurel leaf
• 50g chopped almonds
• 1 tsp paprika
• A few sprigs of fresh parsley
• Saffron (a pinch)
• Extra virgin olive oil
• Salt and pepper to taste
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Method

1. Prepare the Fish Broth: Begin by cleaning the fish, removing bones and heads. Use the scraps (except the bowel) to make a rich broth. Add the scraps to a pot with onion, celery, and a laurel leaf. Cover with cold water and let simmer on low heat for 1 hour. Strain well.
2. Cook the Sauce: In a large pan, heat olive oil and sauté chopped garlic and parsley until fragrant. Add the tomato pulp, season with salt and pepper, and cook for 10 minutes. Stir in saffron, paprika, and the fish, letting it cook for another 20 minutes.
3. Prepare the Couscous: Meanwhile, place the couscous in a separate pan and pour the hot fish broth over it. Cover the couscous and let it sit for about 10 minutes, allowing it to absorb all the liquid. Afterward, fluff with a fork to separate the grains.
4. Serve: Combine the couscous with the fish and sauce mixture, mixing well. Serve hot, garnished with fresh parsley and chopped almonds.

Variations

• Vegetarian Version: Use vegetable broth and omit the seafood for a lighter, vegetarian dish.
• Different Seafood: Feel free to use other types of firm fish or even shellfish depending on availability.
• Nuts: Almonds are traditional, but pine nuts can also be used for a different flavor.

Dietary Substitutions

• Gluten-Free: Couscous is typically made from wheat, so opt for gluten-free couscous or quinoa as a substitute.
• Lower Sodium: Reduce the amount of salt and use a low-sodium fish broth to cut down on sodium intake.
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Nutritional Information Per Serving

• Calories: ~500
• Fat: 15g
• Carbs: 60g
• Protein: 30g
• Sodium: 800mg
• Sugar: 10g

Notes

• Saffron is key for the authentic taste of this dish, so try to find it if possible.
• The seafood should be fresh for the best flavor, and if you’re using fish with bones, make sure to strain the broth carefully.
• The couscous can be served as a standalone dish or paired with a simple side salad.

I hope this guide has made making Couscous alla Trapanese seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so feel free to leave an honest comment.I encourage you to give it a try, and I’d love to hear how it turns out for you! If you need any more details or tips, feel free to reach out.