In Western Sicily, especially around Trapani, couscous is a symbol of cultural fusion and Mediterranean tradition. Unlike the North African version, Sicilian couscous is typically served with a fragrant fish soup instead of meat or vegetables.
The traditional recipe begins by patiently hand-rolling semolina flour into tiny granules, then steam-cooking them in a three-tiered couscoussiera. The bottom pot holds water, the middle section—similar to a colander—gently steams the couscous without letting it touch the water, and the top is a tight-fitting lid. Once fully cooked, the couscous is served hot with a generous ladle of flavorful seafood soup.
Though time-consuming, this method is still lovingly followed for Sunday meals and festive occasions. And for everyday cooks? Pre-cooked couscous offers a much quicker option that still captures the soul of this traditional coastal dish.
Fish Couscous (Cous Cous di Pesce)
Ingredients
- 2 cups semolina flour (durum wheat)
- Lightly salted water, for moistening
- Fish broth, hot (prepared separately)
- Hot fish soup or broth for serving (prepared in advance)
Instructions
- Form the couscous: Place semolina flour in a wide bowl. With lightly salted water on your hands, rub the flour in a circular motion until small granules form—roughly the size of peppercorns.
- Dry the couscous: Spread the couscous on a clean kitchen towel and let it air dry for at least 3 hours.
- Set up the couscoussiera and steam the couscous: Fill the bottom pot with water. Once the water boils, place the couscous in the perforated center section. Cover with a lid. Steam the couscous for 20–30 minutes.
- Fluff and moisten: Remove the couscous from the pot and return it to the bowl where you originally worked it. Sprinkle with a bit of cold water and let it rest for about 10 minutes—this is when it starts to swell and soften.
- Steam again: Return it to the steamer and cook for another 15–20 minutes until fully tender.
- Serve: Place the hot couscous in a serving dish and top it with the warm fish soup prepared earlier. Serve extra fish soup or even just fish broth on the side.
Since hand-rolling semolina flour is no easy task, a quicker alternative is using pre-cooked couscous—an excellent way to save time without losing the essence of the dish.
Start by dissolving half a vegetable bouillon cube in a bit of hot water. In a pan, heat a small amount of extra virgin olive oil and lightly toast the couscous, being careful not to let it brown. Add a glass of the prepared broth and stir until the couscous begins to swell. If needed, gradually add more water until it’s soft and fluffy.
Just like the traditional hand-rolled version, finish by serving it with a hearty, steaming fish soup—and bring extra fish soup, or even just some warm fish broth, to the table on the side.
Grandma & Aunties’ Kitchen Wisdom:
«Always serve it hot—and don’t be shy with the broth! For an authentic touch, make your fish soup with a mix of white fish, cherry tomatoes, onion, garlic, and herbs like bay leaf and parsley»
