The traditional method would require the preparation of real couscous from semolina, but here we offer a simplified version with the use of instant couscous recipe referring to the appropriate for the method to get the couscous with the mafaradda and couscousiera.

In a large saucepan make to brown the onion and garlic finely chopped, add the tomatoes and cook for about 10 minutes. When the sauce will be reduced, add the ground almonds and 1.5 liters of water in which you have dissolved the saffron. Bring to a boil and add the fish properly clean (desquamated and deprived of bones and innards) and cut into slices or chunks.

Place the fish in the right order according to the specific cooking time, before the fish with meat harder and then the ones with the most tender meat; mussels, clams and shrimp should be added at the end when the other fish are pretty much cooked. During cooking, if the broth shrinks too much, add additional boiling water.

When cooked, pour a little of the broth of the soup in a bowl with the pre-cooked couscous and let it soak, because excessive attention to the amount broth can lead to a cous-cous too soft, on the other hand a little broth might give you the couscous too much dry.

Once the the couscous is ready put it in a cup or molds it and turn it over onto a serving plate, decorated with prawns, mussels, clams etc and served with the fish soup in a separate bowl.

The types of fish used may vary according to the availability and taste.

The couscous with fish is a Sicilian dish, typically of Trapani. As is well known Sicilian cuisine influenced by many different cultures; couscous is a preparation of Arabic origin, typical of north Africa, where it is usually served with meat or vegetables. Geographical proximity has encouraged the importation of this dish, but the couscous of Trapani, unlike the Arab, is made exclusively with fish; the island, with a long-standing maritime tradition, is full of the products of the sea and in the preparation of this couscous are typically used fishes of  fish soup.

The couscous is a dish very popular and famous all over the world. In San Vito Lo Capo (Trapani province) is organized every year in September the "Cous Cous Fest, a genuine festival of celebration of this dish, it is a culinary competition between chefs from different parts of the world who challenge on the realization of best couscous ..

The nutritional values ​​may vary depending on the amount and type of fish you choose, those reported here refer to the types and quantities described in the ingredients:
Energy: 456.66 Kcal
Total Dietary Fiber: 3.30 g
Alcohol: 0.00 g
Water: 228.33 g
Total Protein: 41.12 g
Animal protein: 32.92 g
Vegetable protein: 8.20 g
Total lipids: 10.98 g
Lipids animals: 5.93 g
Plant lipids: 5.05 g
Cholesterol: 178.20 mg
Available carbohydrates: 51.40 g
Starch: 46.39 g
Sugars: 5.01 g