Cuscussù alla Livornese

Livornese Couscous with Meatballs, White Beans, and Greens

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Geographical proximity is always a logical explanation for the migration of food and recipes. Therefore, we might safely assume that the famous cuscussù of Trapani was carried to Sicily from North Africa, which was quite close by ship. But couscous in Livorno? That’s another story indeed. It traveled there with North African Jews in the 1270s. In fact, so many Jews from Algeria, Tunisia, and Morocco settled in Livorno that the town was nicknamed Little Jerusalem. It is now safe to as