Fish couscous Recipe and Tips

A rich and much-loved first course, couscous represents one of the most popular foods during the spring and summer seasons because of its lightness and ease of preparation. A dish that encompasses a long history of distant peoples and that is still celebrated today as a symbol hospitality and conviviality.

Couscous has Berber origins dating back some 2,000 years. This delicious dish was invented by the nomadic peoples of North Africa who needed a food that was hardy and easy to transport during their long pilgrimages. Although it is most associated with Maghrebi cuisine (Morocco, Algeria, and Tunisia), couscous has a long history and has spread to many other cultures, including Sicily.

Among the ingredients that characterize Sicilian couscous are fresh fish, shellfish, mollusks, and seasonal vegetables. The dish can be prepared with a variety of fish and enriched with seafood such as mussels, clams, shrimp, and cuttlefish. Roast vegetables such as cherry tomatoes, peppers, and eggplant give the dish a fresh and distinctly Mediterranean flavor. The differences between Sicilian and Moroccan couscous consist mainly in the seasoning: the Sicilians enrich it with mixed fish and seafood, while in Morocco it is served with vegetables and lamb or chicken meat.

The history of Arab couscous

Couscous, also known as kuskus, is a dish with ancient roots that has conquered the palates of many cultures around the world. Its history is rooted in Arab culture, which brought it to Sicily during Arab rule.

Legend has it that the origin can be attributed to the Berber Tribe of North Africa, who prepared it as a main dish during their travels across the desert. With the expansion of the Arab Empire, couscous spread throughout the Mediterranean region and reached the shores of Italy, particularly Sicily. In Sicily, couscous became seamlessly integrated into the local culinary culture, becoming a signature dish of the island. Here, locals have created their own version of the dish, using typical regional ingredients such as fish, shrimp and squid. In addition, Sicilian tradition includes the use of special steam pots for cooking couscous, which differ from Moroccan pots in shape and cooking technique.

The first written mention of couscous is found in the 12th century, in an Andalusian Arabic text describing how to prepare the dish. Couscous is believed to have arrived in al-Andalus (Muslim Spain) through Arab trade and conquests. Each region in the Middle East developed its own version of the dish, using local ingredients and specific cooking techniques. For example, in the Maghreb, vegetable couscous is often accompanied by pulses and spices, while in some Middle Eastern countries, such as Lebanon and Syria, it is prepared with meat, fish, and tomato paste.

How to cook couscous

Despite many modifications and variations over the centuries, couscous has remained a staple food in North African culture and cuisine and western Sicily and continues to be loved around the world for its unique flavor and versatility.

Making couscous may seem complicated, but with a few tips and tricks, you can cook delicious and inviting fish couscous with a very quick cooking.

1. Choose the right fish: To prepare a flavorful fish dish, it is essential to select fresh, top-quality fish. Choose from seabass, codfish, seabream, shrimp and squid, or create a mix of these ingredients for an even richer flavor.
2. Preparing the fish: clean and fillet the fish, cutting them into pieces of similar size. If using squid, clean them and cut them into rings. For shrimp, remove the shell and head, leaving the tail.
3. Cook the couscous: To prepare pearl couscous, simply add boiling water and let it sit for about 5 minutes, until it swells and becomes soft. It is important to season the couscous with a drizzle of evo oil and a pinch of salt for flavor.
4. Prepare the fish stock: in a large pot, sauté a clove of garlic and a small piece of chopped onion in olive oil. Add the fish and let it brown slightly. Cover with water and add salt, pepper and a stalk of parsley. Let the broth cook for about 20 to 30 minutes.
5. Combine the couscous with the fish: once the fish broth is ready, strain it and keep it aside. In a large skillet, sauté another clove of garlic and some chopped onion in extra virgin olive oil. Add the pearls and stir well. Pour the strained fish broth over the couscous and add the previously cooked fish. Stir gently and let everything season for a few minutes.