Couscous alla Trapanese di Pesce

From Trapani on Sicily’s western coast, couscous alla Trapanese di pesce carries the island’s long dialogue with North African kitchens. Fish and shellfish simmer in a tomato broth, then steam the couscous, finished with toasted almonds and parsley.

Serves 6 · 30 min prep · 50 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 5g fiber

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Ingredients

• 2 cups couscousPantry
• 2 lb mixed fish and shellfishSeafood
• 2 cups tomato passataPantry
• 1 onionProduce
• 3 cloves garlicProduce
• 1/4 cup almonds toastedPantry
• 1/4 cup parsleyProduce
• 1/3 cup olive oilPantry
• 4 cups fish stockPantry

Instructions

1. 1Build fish broth-stew with tomato, onion, garlic.
2. 2Cook fish in the broth.
3. 3Steam couscous with broth; fluff with oil and almonds.
4. 4Serve couscous with fish spooned over.