Fish Couscous with Charmoula

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This much-requested Square One dish evolved from a combination of recipes. It either comes from North Africa via Sicily or the other way around. At first we called it Cuscusu Trapanese but realized after a while that this dish was much too spicy and North African in spirit to be a true Sicilian fish couscous. Paula Wolfert suggested a compromise—a couscous from Pantelleria, an island between Sicily and North Africa. Geography may be destiny, but our customers don’t seem to care what