Sicilian Couscous alla Trapanese: Authentic Trapani Recipe

Sicilian cuisine stands apart from the rest of Italy, with strong North African influences that shine in dishes like caponata and in lesser-known specialties such as couscous alla Trapanese.

This recipe comes from Trapani in western Sicily, where a simple, rustic seafood version of couscous is a local favorite. Light, fluffy couscous is served with a firm white fish poached in a fragrant, saffron-tinted broth. Extra broth is served alongside so you can spoon more over the couscous if you like.

Unpretentious and homey, this dish is straightforward to prepare but full of comforting, layered flavor.

How to Make Sicilian Couscous with Fish

The heart of this dish is the broth. Using a good-quality chicken stock (unsalted if possible) creates a savory base that we’ll use both to poach the fish and to hydrate the couscous.

Start by heating a tablespoon of olive oil in a medium saucepan over medium heat. Add one anchovy fillet and about ½ teaspoon of chili flakes. When the oil shimmers, add one finely diced small carrot, one finely diced celery rib, and one or two finely diced small shallots with a generous pinch of salt.

Cook, stirring occasionally, until the vegetables are softened and begin to brown at the edges, about 8–10 minutes. Add 3 cloves of minced garlic and 1 tablespoon of tomato paste and cook another 2–3 minutes, until fragrant and the tomato paste starts to deepen in color.

Pour in 500 ml (about 2 cups) of chicken stock and bring to a simmer. Let it gently simmer for 10–15 minutes to develop the flavors.

If using saffron, place a small pinch of threads in a bowl and ladle about 60 ml (¼ cup) of the hot broth over them. Let the saffron steep for roughly 10 minutes while the rest of the broth simmers.

After steeping, stir the saffron-infused liquid into the pot, then strain the broth through a fine-mesh sieve to remove the solids. Return the clear broth to the saucepan. Measure about 180 ml (¾ cup) of this hot, strained broth and pour it over 120 g (⅔ cup) of couscous in a bowl. Cover and let the couscous absorb the liquid for 5–10 minutes, then fluff with a fork to separate the grains.

While the couscous is resting, bring the remaining strained broth back to a gentle simmer. Add 250 g (about 9 oz) of firm white fish—such as cod, haddock, sea bass or halibut—into the simmering broth. Cover and poach gently until the fish is opaque and flakes easily, usually 5–10 minutes depending on thickness.

To serve, mound the fluffed couscous on a plate and place the poached fish on top. Spoon a little of the warm broth over the fish and couscous, and offer the remaining broth on the side for those who want extra moisture and flavor.