{"id":66197,"date":"2015-02-15T19:04:41","date_gmt":"2015-02-15T18:04:41","guid":{"rendered":"https:\/\/www.sicile-sicilia.net\/couscous-sicile"},"modified":"2026-04-16T09:30:22","modified_gmt":"2026-04-16T08:30:22","slug":"couscous-sicilia","status":"publish","type":"post","link":"https:\/\/www.sicile-sicilia.net\/it\/couscous-sicilia","title":{"rendered":"Il couscous in Sicilia"},"content":{"rendered":"<div id=\"attachment_9421\" style=\"width: 310px\" class=\"wp-caption alignright\"><img aria-describedby=\"caption-attachment-9421\" loading=\"lazy\" class=\"wp-image-9421 size-medium\" src=\"https:\/\/www.sicile-sicilia.net\/wp-content\/uploads\/2015\/02\/couscous-sicile-300x200.jpg\" alt=\"couscous siciliano\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.sicile-sicilia.net\/wp-content\/uploads\/2015\/02\/couscous-sicile-300x200.jpg 300w, https:\/\/www.sicile-sicilia.net\/wp-content\/uploads\/2015\/02\/couscous-sicile.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><p id=\"caption-attachment-9421\" class=\"wp-caption-text\">Couscous di pesce di Trapani <br \/><a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Fish_couscous_from_Kerkenah,_Tunisia,_August_16th,_2007.jpg\">Fonte e autore, licenza CC Wikipedia<\/a><\/p><\/div>\n<p>Il <strong>couscous di pesce<\/strong> \u00e8 stato introdotto nella regione di <strong>Trapani<\/strong> durante i contatti con l\u2019emigrazione del XIX e XX secolo verso la Tunisia e la Libia, paesi dove si utilizza il brodo di pesce, a differenza delle versioni maghrebine marocchine o algerine (a base di verdure e carne di montone).<br \/>\n\u00c8 diventato un piatto quotidiano della cucina trapanese, consumato anche in tutta la Sicilia.<br \/>\nEsistono altre varianti di couscous: couscous di verdure (Cous-Cous di verdure) e couscous dolce (Cous-Cous dolce).<\/p>\n<h2>Couscous di pesce di Trapani<\/h2>\n<p>Il brodo del couscous di pesce comprende scorfano rosso e nero (<em>scorfano rosso e nero<\/em>), cernie (<em>cernia<\/em>), pesce San Pietro (<em>pesce San Pietro<\/em>), boga (<em>vopa<\/em>), gallinella (<em>gallinella<\/em>), pesce sciabola (<em>lugaro<\/em>), con un po\u2019 di gamberi (<em>gambero<\/em>) e cicale di mare (<em>cicala<\/em>).<br \/>\n\u00c8 una specialit\u00e0 in particolare nelle citt\u00e0 di Trapani, Favignana e San Vito lo Capo.<\/p>\n<p style=\"text-align: left;\"><div id=\"custom_html-2\" class=\"widget_text widget widget_custom_html amr_widget\"><div class=\"widget_text widget-content\"><span style=\"display: none\">adsensefeed<\/span><div class=\"textwidget custom-html-widget\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script> <ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\" data-ad-client=\"ca-pub-6343169172124085\" data-ad-slot=\"9460082111\"><\/ins> <script> (adsbygoogle = window.adsbygoogle || []).push({}); <\/script><\/div><\/div><\/div><\/p>\n<h2>Cuscusu &#8216;ri virduri (couscous di verdure)<\/h2>\n<p>Couscous di verdure: zuppa di cavolfiore, fave, carote, ceci e altro.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il couscous di pesce \u00e8 stato introdotto nella regione di Trapani durante i contatti con l\u2019emigrazione del XIX e XX secolo verso la Tunisia e la Libia, paesi dove si utilizza il brodo di pesce, a differenza delle versioni maghrebine marocchine o algerine (a base di verdure e carne di montone). \u00c8 diventato un piatto [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[237,271],"tags":[234,228],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Il couscous in Sicilia | Giro della 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