Cous Cous - 500 g

Durum wheat couscous - grains of durum wheat semolina

One of the main dishes of Mediterranean cuisine: of North African origin but very widespread in the southernmost regions of Europe, it is now the signature dish of Trapani and the surrounding area.

A first course that lends itself to a huge variety of recipes, and that every summer fires the imagination of chefs from all over the world at the Cous Cous Fest held in San Vito Lo Capo (Trapani).

Made of steamed grains of durum wheat semolina, couscous can accompany stewed meat, boiled or fresh vegetables, and is excellent with fish. The Trapani recipe is the Ghiotta: a mixed fish broth with red and black scorpionfish, grouper, John Dory, bogue, gurnard, luvaro and eel from the local salt pans, together with a few prawns or scampi.

At Gocce di Sicilia we suggest trying it cold with our Wild Fennel Pesto, or with basil pesto and diced fresh tomatoes.

500 gram pack.