It is no wonder Anchovies are among the favorite gourmet touches in the Italian cuisine. They may be small, but they pack a powerful punch in each recipe, lending their hit of unbeatable savouriness and adding that umami taste to every dish. So if you are into awakening a new food sensation here is a delicious couscous recipe you can incorporate anchovies into.

What we propose is some delicious savory anchovy baskets stuffed with soft and nutty Matino couscous. It is very easy to prepare and ideal to serve as a first course, or a delicious aperitif. Gather these simple ingredients and get ready to create a mouth-watering experience for your family or your guests.

Recipe by Simona Novarini


Here is how to prepare these delicious couscous-stuffed baskets:

  • Preparation: 15 minutes
  • Cooking: 15 minutes
  • Portions: 8 patties


  • 100 ml of Water
  • 100 grams of Martino’s Whole Couscous
  • ½ of teaspoon Salt
  • 1 tablespoon of Extra Virgin olive oil
  • 30 grams of Pine nuts 
  • 50 grams of Raisins
  • Fresh fennel as needed 
  • Extra virgin olive oil as needed 
  • Bread crumbs as needed 
  • 500 grams of Anchovy Fillets in Oil
  • Salt as needed 


Rehydrate the raisins in lukewarm water
Measure 50 grams of raisins and toss them inside a small bowl. Pour lukewarm water on top of the raisins and leave the dried fruit aside to absorb rehydrate until they become soft and fluffy. Feeling adventurous? You can hydrate the raisins in rum instead of water. It will add an extra layer of flavor to the whole recipe. 

Hydrate the couscous:
In a medium-sized, heavy-bottomed saucepan over medium heat, pour 100 ml of water, half a teaspoon of salt and bring to a simmer. Once simmering, pour 100 grams of Martino couscous making sure you are spreading it evenly. Cover with a lid and set aside for about 4-5 minutes.

Once the couscous is fully hydrated and has absorbed all the water drizzle Extra Virgin olive oil on top and fluffs it with the help of a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light, fluffy texture. 

Mixed all the ingredients:
It’s time to put everything together! In a large mixing bowl pour the hydrated couscous, add 100 grams of pine nuts, the rehydrated raisins, chopped fresh fennel and mix the ingredients. Set the mixture aside and prepare the anchovies baskets! 

Prepare the anchovies Baskets
Bring 8 small aluminum cups, grease them with oil and sprinkle them with breadcrumbs. Get 500 grams of Anchovy Fillets in Oil, drain the oil well and sprinkle them with a pinch of salt. 

Place the anchovies in the cups forming little baskets where we will add later the couscous mixture will. Make sure to leave the tails outside of the cups so that you can close the little baskets before baking them. 

Prepare for baking
With the help of a spoon fill in the anchovies baskets with the delicious fluffy couscous mixture and close the tails up to the center so that you create a small bundle. Place the aluminum cups in a preheated oven 180 ° C and cook for about 15 minutes.

Once cooked, turn over your stuffed anchovy patties and serve hot.

If you are looking to taste what Umami is like then use this recipe to add that extra touch sensation to your kitchen repertoire. Couscous-stuffed anchovy baskets are a great recipe for the adventurous heartiest eaters, the ones looking for new flavors and sensations. At the same time, it is such a simple and easy recipe for new appetizers. If you enjoyed it make sure to subscribe to Martino’s Newsletter to receive them directly in your inbox.

Anchovies can sometimes be contradictory. They have such a salty and punchy taste that they can easily overwhelm a dish. However, if cooked right they can add a great flavor to your recipe. Try them as small delicious baskets filled with warm couscous flavored with crunchy pine nuts and sweet raisins. If you are looking to freshen up your weekly menu make sure to try this recipe out. But don’t forget to leave us a comment to tell about your adventures with couscous and anchovies.

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