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Cous cous "alla trapanese"

Difficulty:
1 hour
4 persons
Ingredients
  • 320gr cous cous
  • 20 prawns
  • 20 mussels
  • 20 clams
  • 400gr tomato sauce
  • 100gr shelled almonds
  • 3 cloves garlic
  • 1 onion
  • Parsley

Preparation of the recipe

1

Carefully clean the mussels and the clams, then the prawns and set their heads aside.

2

Put the almonds, the parsley, the garlic, the onion and a little olive oil in a mixer and blend. Pour this mix in a pan and sauté for 5 minutes.

3

Add the tomato sauce and cook for about 3-5 minutes. Finally, add the prawn heads, cover with cold water and cook for 30 minutes.

4

Once cooked, filter the mixture to obtain the shellfish broth. Cook the cous cous in the broth; leave it covered until it have absorbed all the liquid.

5

In a pan warm a little olive oil and a clove of garlic, add the clams and the mussels; cook for 5 minutes until they are all open.

6

Cook the prawns in a pan with a little olive oil for 3-4 minutes.

7

Serve the couscous adding all the ingredients and some fresh parsley.