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Semolina cuscus or cuscusu is a popular dish in Western Sicily where North African influences are strongest. The favourite topping around Trapani is a stew of fish, mussels and prawns, tomatoes, onions, celery, garlic and basil. Also see cous cous.

Cuscus a Pantelleria is in the style of the island of Pantelleria, with courgettes, aubergines, peas, and fish. Elsewhere in Sicily you'll also find meat cuscus, usually made with lamb as in North Africa.

Text © Dana Facaros and Michael Pauls

Images by: Erik