Couscous with fish or “Alla Trapanese” is a recipe with ancient origins, but this dish continues to amaze and delight the palates of the Sicilians even today. Sicilian cuisine is very diverse, as it has been influenced by the many cultures that visited its wonderful land in ancient times.

Couscous is a very important example. Couscous is typically a traditional Moroccan dish, but while in the African coast it is prepared with meat and vegetables, in Sicily – and more precisely in Trapani – it is seasoned with fresh fish caught in the Mediterranean Sea.

In this delicious recipe the small balls of Martino’s 100% durum wheat semolina couscous are cooked together with fresh fish. All of the colors and scents of the sea blend together in this dish, which offers an inimitable taste and fragrance.

Secret Chef Tip: To cook a special meal, boil the couscous in fish broth.

Here is how to prepare the broth: Wash and gut the fish, and remove its central bone and head. With the fish scraps (excluding the bowel), prepare a fish broth by putting them in a pan together with the peeled onion, celery and laurel. Cover with cold water and cook on low heat for approximately 1 hour. After, filter the resulting broth very well.

How to prepare couscous “Alla Trapanese

Cut the fish into small slices and remove the bones. In a large saucepan, fry the chopped garlic and parsley in a dash of extra virgin olive oil. Add the tomato and cook with salt and pepper for 10 minutes. Add the fish, saffron, paprika and chopped almonds.

Cook the sauce for about 20 minutes in order to cook the fish. Meanwhile, prepare the couscous by putting it in a pan and cover with boiling fish broth. Cover and let sit for 10 minutes. Shell the couscous with a fork, and then season it with the fish sauce and serve.

Couscous with fish dishes can be found in many cultures in the Mediterranean

Couscous with fish is found in traditional delicious dishes from Israel to Tunisia and Morocco. Here are some recipes that are easy to prepare and a great addition to a healthy diet.

  • Couscous with fish: Tunisian Style

In a large saucepan or wok, brown the fish in the oil. Season with salt and pepper. Set aside on a plate. In the same saucepan, soften the onion and bell pepper with the spices in the remaining oil. Add the zucchini, garlic, tomato paste, lemon juice, and harissa sauce. Cook for about 2 minutes, stirring constantly. Add the chickpeas, broth, and raisins. Bring to a boil and simmer for about 2 minutes. Add the couscous, and fish and stir to combine. Cover and remove from the heat. Let rest for 5 minutes. Adjust the seasoning.

  • Couscous with Salmon: Moroccan Style

Tender salmon fillets are marinated in delicious Moroccan spices and served with a zesty lemon couscous. To make the couscous, heat the oil in a pan. Add the onion and cook for 10 minutes over a low heat. Stir in the garlic and cook for another minute. Add the couscous, pour over the fish broth and stir. Cover with a lid. Remove from the heat and leave for 5-7 minutes until all the liquid has been absorbed and the couscous has fluffed up. Stir through the lemon zest, juice, almonds and coriander with a fork, gently breaking apart any clumps of couscous.

Meanwhile, prepare the fish. Mix the olive oil, lemon zest, Moroccan spice mix and honey, then spread over the salmon. Season well and place on a baking sheet. Bake for 12-15 minutes until just cooked through. Serve with the couscous.

  • Fish with lemon butter on couscous:  Israeli Style

Rinse fish fillets and pat dry. Cut into manageable pieces. Soften one-third of the butter and mix with preserved lemon and parsley. Melt remaining butter and toss with fish, adding black pepper and lemon thyme or tarragon. Cook fish fillets on a preheated barbecue hotplate over medium–high heat until golden. Have couscous ready to go tip into a bowl and mix in salt and extra virgin olive oil. Spoon couscous onto serving plates and top with fish. Spoon over lemon butter and serve immediately.

Prestige is the Couscous that Martino has created for those who want the best: steaming, first quality grain, unique organoleptic and nutritional qualities for this 100% Italian taste product. Ideal to be combined with fresh fish from the Mediterranean Sea or fresh Salmon.

We invite you to try out the delicious couscous with fish recipe people have been enjoying for centuries. To add more flavour to your dish, try one of Martino’s organic products that keep the taste authentic and rich.

 

Discover now all our tasty recipes to prepare couscous in many original ways

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