Hailling from Sicily, but with historical roots that go all the way back to North Africa, this Trapani specialty is topped with fish and other seafood, and served with an intensely rich fish stock that’s seasoned with cinnamon, bay leaves, and almonds. Although Sicilian locals insist on using handmade couscous (a process that takes a few hours and requires special equipment, but can be done!), you can achieve a similar result with the plain old boxed variety.

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