Couscous Alla Trapanese Recipe

Name: Couscous Alla Trapanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 17 ounces boxed couscous; 2 bay leaves; 1 cinnamon stick; 10 garlic cloves, smashed (plus 2, unpeeled); 2 onions, chopped (plus 1, halved); 1/4 cup extra-virgin olive oil; 2 large stalks celery, chopped; 1 small bunch parsley, left whole, with a small amount reserved and chopped for garnish; 1/2 cup sliced almonds; 1 pound fresh tomatoes, peeled; 4 cups water; 1/2 pound large head-on shrimp, heads and bodies separated; 2 pounds mixed fish and shellfish, such as red snapper, sea bass, calamari, and mussels; Red pepper flakes, to taste; Salt and pepper, to taste; Lemon, for garnish, if desired

Servings: persons

17 ounces boxed couscous
2 bay leaves
1 cinnamon stick
10 garlic cloves, smashed (plus 2, unpeeled)
2 onions, chopped (plus 1, halved)
1/4 cup extra-virgin olive oil
2 large stalks celery, chopped
1 small bunch parsley, left whole, with a small amount reserved and chopped for garnish
1/2 cup sliced almonds
1 pound fresh tomatoes, peeled
4 cups water
1/2 pound large head-on shrimp, heads and bodies separated
2 pounds mixed fish and shellfish, such as red snapper, sea bass, calamari, and mussels
Red pepper flakes, to taste
Salt and pepper, to taste
Lemon, for garnish, if desired

1
Cook the couscous along with the bay leaves, cinnamon, 2 cloves of unpeeled garlic, and 1 halved onion, according to package instructions. Once cooked, remove the bay leaves, cinnamon, garlic, and onion, and set aside.
2
While the couscous is steaming, make the fish stock: In a large pot, warm the olive oil over medium-high heat. Add the chopped onions and smashed garlic cloves, cook until soft, about 3 minutes.
3
Add the sliced almonds and peeled tomatoes, cook until the tomato starts to soften, about 3 to 5 minutes. Add water, red pepper, salt, pepper, and the shrimp heads and bodies, and bring to a boil.
4
Reduce the heat to a simmer and cook until the tomatoes completely break down, about an hour. Add the remaining fish and shellfish, and simmer until cooked through, about 10 minutes.
5
Transfer the fish and shellfish to a separate dish. Strain the fish stock. Pour 3 tablespoons of fish stock over the couscous and let sit, covered, for one hour before serving.
6
Serve the couscous topped with the cooked fish, garnished with chopped parsley and lemon, and with the strained fish stock on the side (for pouring over the entire dish, as desired).

780

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 17 ounces boxed couscous, 2 bay leaves, 1 cinnamon stick, 10 garlic cloves, smashed (plus 2, unpeeled), and more.

Yes, Couscous Alla Trapanese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous Alla Trapanese

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