Cuscusu con le Sarde is a dish with couscous as the main ingredient. It is typically made by cooking the couscous in fish or chicken broth, then adding sautéed sardines, raisins, pine nuts, fennel, and saffron. The dish is usually served as a main course, and it is a popular dish in Sicilian cuisine. The combination of sweet and savory flavors in this dish is delicious, and it is a great way to enjoy couscous. Sardines are a key ingredient, and they are traditionally used in Sicilian cuisine. The fennel gives a fresh aniseed flavor, the pine nuts and raisins give a sweet touch, and the saffron gives the dish a nice color and aroma.
- 1 cup of couscous
- 2 cups of fish or chicken broth
- 1/2 cup of raisins
- 1/4 cup of pine nuts
- 1/4 cup of chopped fennel
- 1/4 teaspoon of saffron threads
- 8 fresh sardines, cleaned and deboned
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper, to taste
- In a saucepan, bring the broth, 1/4 cup of water, saffron, and a pinch of salt to a boil. Once boiling, remove from heat and add the couscous, raisins and pine nuts. Cover and let sit for about 10 minutes.
- In a skillet, heat the olive oil over medium heat. Add the fennel and garlic and cook until softened.
- Add the sardines to the skillet, and cook for about 2-3 minutes per side or until they are cooked through.
- Remove the skillet from heat and fluff the couscous with a fork.
- Stir in the sardine mixture and season with salt and pepper to taste.
- Divide the couscous among four plates and top with the sardine mixture.
- Serve hot and enjoy with a glass of Sicilian white wine.
Note: You can add diced tomatoes or capers to the sauce for more flavor. You can also use anchovies instead of sardines if you prefer.
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