Seafood Couscous Sicily style

After the holidays it is not so easy to get the kind of fresh or frozen seafood needed for this dish.

But I wanted to prepare it, because a jar of prawn stock was sitting in my fridge. I decided to buy single servings of marinated ocotpus, prawns and mussels.

This is a dish from the West of the Island of Sicily. Found in the area of Trapani. Sicily was under Arabian influence for more than 400 years. No surprise that food from this culture still is commonly eaten on the Island. There is even a Couscous festival in Summer.

I cooked the couscous in the prawn stock and added seasoning to it. When I prepare my stocks, I do not use salt in the cooking. Thar way I can customize them later without the fear of oversalting the food.

A bit of veggie sounded good. Some celery stalks and small green onions were cooked in the stock for 3 min, before the couscous went in.

Topped with seafood on a bed of lettuce.