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

Quattro StagioniFour Seasons Pizza Topped with Ham, Artichokes, Mushrooms and Olives

Globe artichokes are used a lot in Europe, and especially in Italy, but don’t seem to be very popular here in England. However, artichoke hearts are essential on this pizza as they work beautifully with the ham, mushrooms and olives. I have tried making this recipe with rocket leaves instead of the mushrooms and it’s just as good. A classic Italian four seasons pizza that just reminds me of home. Makes...

13

Ingredients

Vegetables

Main Ingredient
View Recipe

Fragole, Amaretto e MandorleStrawberries and Almonds with Amaretto Liqueur and Greek Yoghurt

Strawberries are on sale in supermarkets all year round but more often than not, the flavour isn't good unless they are in season. This recipe is perfect for those months when the berries are lacking their full taste and sweetness, as the Amaretto and honey add that extra something the fruit needs. This is a lovely refreshing dessert that will look really impressive if served in cocktail glasses.

4

Serves

6

Ingredients

Strawberries

Main Ingredient
View Recipe

ZUPPA DI PESCE ALL'AMALFITANAAmalfi-Style Fish Soup

You can find wonderful fish soups and stews along the Amalfi coast. They all tend to be hearty, substantial and big on flavour, but there are many variations on the theme, depending on the cook’s preference and what’s available in the market on the day. Here I’ve used a mixture of haddock, red mullet and prawns, but plenty of other types of fish, as well as mussels, squid and clams, are also...

4

Serves

14

Ingredients
View Recipe

Bruschetta Fai Da TeBuild Your Own Beef Bruschetta

Half the pleasure of food is being able to enjoy it with your friends and family. I love dishes that can be placed in the centre of the table so that everybody can help themselves. It's the most social form of eating and it means I'm not stuck in the kitchen! This recipes cooks the beef from scratch, but if you have any leftover roast beef from a Sunday roast by all means use that.

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe

Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...

4

Serves

8

Ingredients

Beef

Main Ingredient
View Recipe

Stufato Di ManzoBeef And Wild Mushroom Stew

I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can't find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable...

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe