Of Arab origin, Trapani’s version (locally called ‘cùscusu’) is strictly made with fish.
Its preparation is a ritual that has been handed down from mother to daughter and requires the use of typical pots and bowls. Made with semolina and water mixed in a circular motion (the famous incocciata), the couscous granules are then steamed and flavoured with local fish stock.
This traditional dish- not to be missed out on, is celebrated every year in late September by an international festival, the famous Cous Cous Fest, which takes place in San Vito Lo Capo.
