Serves a Crowd
Couscous alla Trapanese
Popular on Food52
5 Reviews
sgg
February 28, 2023
Either you misunderstood the recipe, that lady was messing with you, or you’re messing with us. So many things wrong here! What happened to the celery? Why cook the couscous two hours before serving? The only thing you’re going to get out of this recipe is some decent fish stock, cold, dry couscous, and overcooked shrimp. It’s like if an AI tried to generate a trapanese recipe.
Sean F.
October 20, 2018
This recipe makes absolutely no sense at all. You make the fish stock using all the fish...pour three Tbsp over the couscous, and let it sit for an hour. What do you do with the cooked seafood? Just let it sit around for an hour too?
Nellie
September 22, 2018
In step 3 it says to add the shrimp heads and bodies bring to boil and cook for an hour. It seems like a long time to cook shrimp.
Bunny
September 22, 2018
I’m curious why in the article that links to this recipe and in this recipe itself cinnamon nor bay leaves are listed in the ingredients. Contemplating if this recipe is worth making.
Daria R.
September 22, 2018
Also, since it is served an hour after the stock is added to the couscous, is it served at room temp, or reheated?
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