{"id":21635,"date":"2024-09-27T10:10:38","date_gmt":"2024-09-27T10:10:38","guid":{"rendered":"https:\/\/www.delicius.it\/?p=21635"},"modified":"2024-09-27T10:10:38","modified_gmt":"2024-09-27T10:10:38","slug":"sicilian-couscous","status":"publish","type":"post","link":"https:\/\/www.delicius.it\/en\/2024\/09\/27\/sicilian-couscous\/","title":{"rendered":"Sicilian Couscous"},"content":{"rendered":"

Preparation time:<\/b> 30 minutes<\/span>
\n<\/span>Cooking time:<\/b> 20 minutes<\/span>
\n<\/span>Difficulty:<\/b> Easy<\/span>
\n<\/span>Servings:<\/b> 4 people<\/span><\/p>\n

Ingredients<\/b><\/h2>\n

For the couscous:<\/b><\/p>\n

    \n
  • 300 g of couscous<\/span><\/li>\n
  • 500 ml of vegetable broth or hot water<\/span><\/li>\n
  • Saffron (one packet)<\/span><\/li>\n
  • Fresh fennel fronds to taste<\/span><\/li>\n
  • 50 g of raisins<\/span><\/li>\n
  • 50 g of pine nuts<\/span><\/li>\n
  • 2 garlic cloves<\/span><\/li>\n
  • 1 spring onion<\/span><\/li>\n
  • 100 g of Delicius Anchovies from Canale di Sicilia<\/span><\/li>\n<\/ul>\n

    For the crostini:<\/b><\/p>\n

      \n
    • 4 slices of whole grain bread<\/span><\/li>\n
    • Extra virgin olive oil to taste<\/span><\/li>\n
    • Salt<\/span><\/li>\n
    • Ground chili pepper<\/span><\/li>\n
    • 2 tablespoons of tomato paste<\/span><\/li>\n<\/ul>\n

      Instructions<\/b><\/h2>\n
        \n
      1. Prepare the couscous:<\/b> Bring the vegetable broth to a boil and dissolve the saffron in it. Place the couscous in a bowl and cover it with the same amount of hot broth. Cover with a clean kitchen towel and let it rest for about 10 minutes, until the couscous has absorbed all the liquid.<\/span><\/li>\n
      2. In the meantime, finely chop the garlic and spring onion. In a skillet, heat some oil and saut\u00e9 for a few minutes. Then add the chopped anchovies and saut\u00e9, followed by the raisins and pine nuts, allowing them to flavor for another couple of minutes.<\/span><\/li>\n
      3. Once the resting time is up, fluff the couscous with a fork, add it to the saut\u00e9, and mix well. Also, add the finely chopped fresh fennel and stir-fry for a couple of minutes.<\/span><\/li>\n
      4. Prepare the crostini:<\/b> Cut the bread into small slices and then into cubes, and place them on a baking tray. In a small bowl, mix some olive oil, salt, ground chili pepper, and tomato paste, and brush the mixture onto the bread cubes. Bake the crostini in a preheated oven at 180\u00b0C for about 10-15 minutes, until golden and crispy. Drain the remaining anchovies from the oil and set them aside.<\/span><\/li>\n
      5. Assemble the dish:<\/b> Distribute the prepared couscous in a large serving bowl and garnish with whole fillets of Delicius Anchovies from the Channel of Sicily. Decorate with the freshly baked crostini, a few fennel fronds, and serve warm.<\/span><\/li>\n<\/ol>\n

        Delicius<\/span><\/p>\n

        Anchovies<\/span><\/p>\n

        Couscous<\/span><\/p>\n

        Recipe<\/span><\/p>\n

        Sicily<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

        Preparation time: 30 minutes Cooking time: 20 minutes Difficulty: Easy Servings: 4 people Ingredients For the couscous: 300 g of couscous 500 ml of vegetable broth or hot water Saffron (one packet) Fresh fennel fronds to taste 50 g of raisins 50 g of pine nuts 2 garlic cloves 1 spring onion 100 g of..<\/p>\n","protected":false},"author":1,"featured_media":21637,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95,81],"tags":[925,333,786],"class_list":["post-21635","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefincamicia_recipes","category-recipes","tag-alici-en","tag-delicius-en","tag-delicius-pasta-en"],"yoast_head":"\nSicilian Couscous | Delicius<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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