This dish comes from Trapani, where the salt flats of Sicily glisten under the sun. Couscous was introduced to the island centuries ago and was adopted so enthusiastically that it is now synonymous with Sicilian food. It is particularly popular in the west and on the outlying islets. Cooks often make couscous from scratch, using a bowl called a maffaradda to roll the damp semolina into tiny balls. This is a time-consuming task, so it is easier to use ready-made couscous.
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