Couscous alla trapanese con pesce, pomodori e mandorle
Trapani-Style Couscous with Fish, Tomatoes & Almonds

About This Recipe

Are you looking for a delicious couscous recipe with a difference? If you are, you’ve found it! Here’s my trapani-style couscous with fish, tomatoes & almonds for you to enjoy.

There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. Ask your fishmonger for end cuts and bones to flavour the sauce.

TwitterFacebook

4

Serves

14

Ingredients

Couscous

Main Ingredient

Salads, Side Dishes

Type

Ingredients

  • 6 tablespoons Olive oil
  • 2 Onions, peeled & chopped
  • 6 tablespoons Fresh flat leaf parsley, chopped
  • 2 x 400g tins Chopped tomatoes
  • 1 teaspoon Caster sugar
  • 1 litre Hot vegetable stock
  • 2 Bay leaves
  • 250g Large fish bones & tails
  • 300g Couscous
  • Quarter teaspoon Ground cinnamon
  • 1kg Mixed white fish fillets (e.g. halibut, haddock, cod, pollack, sea bass) cut into 5cm cubes
  • 10g Flaked almonds
  • To taste Salt
  • To taste White pepper

Weight Converter

Found in This Book

Feast your eyes on the finest trapani-style couscous with fish, tomatoes & almonds! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Heat the oil in a large saucepan over a medium heat. Add the onions and parsley and fry for 5 minutes, stirring occasionally. Tip in the tomatoes, add the sugar and season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes. Remove the lid and simmer for a further 10 minutes. Pour over the hot stock.
  2. Remove the pan from the heat and blitz with a hand-held blender. Add the bay leaves and drop in the fish bones and tails. Return to the heat and gently simmer, covered, for 30 minutes. Remove the fish bones and tails and discard.
  3. Put the couscous in a medium saucepan. Measure 450ml of the prepared sauce and pour over the couscous. Stir in 100ml of boiling water and the cinnamon. Cover with a lid and place over a very low heat for 5 minutes.
  4. Meanwhile, submerge the fish in the remaining prepared sauce. Cover and simmer over a low heat for 15 minutes.
  5. Remove the couscous from the heat and leave to stand, still covered, for 10 minutes. Fluff up the couscous with a fork.
  6. Lift the fish out of the pan and arrange on the couscous. Pour over some of the sauce and scatter over the remaining parsley and almonds. Put the remaining sauce in a jug and hand it round separately.

Once you’re done, simply sit back and enjoy your trapani-style couscous with fish, tomatoes & almonds and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Sardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga

View Recipe

Next Recipe

Chargrilled Sardines With Caper & Parsley Vinaigrette

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Linguine con acciughe, peperoncino e aglioLinguine with Anchovies, Chilli & Garlic

In Italy this would traditionally have been served as an inexpensive dish to feed a crowd. It's still a great standby recipe, using ingredients that can mostly be found in store cupboards but which together create something that has great flavours and textures. The gentle kick from the chilli and crunch from freshly toasted breadcrumbs really makes my mouth water! All it needs as an accompaniment is...

4

Serves

8

Ingredients
View Recipe

Torta di Polenta con Arance e CointreauPolenta Cake with Oranges & Cointreau

This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side as a dessert. My kids, however, won’t thank me for this recipe as they think every dessert should be about chocolate! You can substitute the Cointreau with a citrusy Limoncello if you prefer.

8

Serves

11

Ingredients
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Bruschette con crema d’avocadoAvocado & Smoked Paprika Bruchette

Believe it or not, I tasted my first avocado when I came to England and, contrary to the popularity of ‘tricolore salad’ in Britain, in Italy, this dish just doesn’t exist. On its own, avocado can often be bland but it’s fantastic in salads or with a spicy dish. I wanted to create a recipe with this fruit, as it has an extremely high nutritional value and helps provide many general health benefits....

4

Serves

6

Ingredients
View Recipe

Soufflé Di Banane e CioccolatoBanana & Chocolate Soufflé

In our family, the combination of chocolate and banana is a big winner, especially in pancakes or cupcakes, so I created this soufflé just for a change. It's really easy to prepare, and also works well with strawberries or raspberries.

8

Serves

7

Ingredients
View Recipe

Zucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs

I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.

6

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe