Adam goes to the island region of Sicily, a region which has been shaped by the various occupying powers that have landed on its shores over the years. Greek, Roman and Arab forces all occupied Sicily at some point, and this influence can be seen in the local cuisine, and Sicily’s specialty – couscous. Adam cooks couscous with local Sicilian, Betina, who teaches Adam the traditional Trapanese style of cooking. Adam also learns how to cook a traditional North African style couscous, and visits the Sisters of Santo Spirito, who are famous for their sweet couscous, which has been cooked the same way since 1270! Adam also visits Trapani’s port and talks to some local fishermen, and uses the catch to create a delicious seafood and couscous recipe. The versatility of Sicily’s specialty is incredible and Adam shows the many different ways the couscous can be incorporated into sweet or savoury dishes.
Episode 2 – Sicily: Videos
CousCous Marinara Recipe
IngredientsSan Remo Reg CousCous
2 calamari, cleaned and sliced thinly
8 large whole green prawns, shells removed
800g canned diced tomatoes
1 litre fish stock
½ cup white wine
½ bunch flat leaf parsley
1 clove garlic
1 red chili
1 small brown onion, chopped
1 tbsp olive oil
300g snapper or barramundi, cut into 1cm cubes
Zest of 1 lemon
- Heat oil in a big pot. Add chopped onion, chili, garlic and parsley stalks (you will use the leaves later in the recipe). Sauté for two minutes.
- Deglaze the pan with white wine.
- Pour fish stock and canned tomatoes into the pot, and bring to the boil.
- Add the seafood into the pot and simmer for five minutes. After five minutes, taste and season as needed.
- Turn off the heat and cover pot.
- Put CousCous in a bowl and add 1 cup of boiling water. Cover with a plate and let stand for five minutes. When absorbed, fluff with a fork.
- Serve CousCous onto a plate and ladle the seafood and sauce onto the CousCous, and season with lemon zest and chopped parsley leaves.
Preparation Time: 5 mins
Cooking Time: 15 mins
Meal Occasion: Main course, Entrée, Entertaining