Sicilian Seafood Stew with Almonds and Couscous

Sicilian Seafood Stew with Almonds and Couscous
Sicilian Seafood Stew with Almonds and CouscousWilliam Hereford

In western Sicily, couscous is often served as an appetizer. Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on top for a hearty main course. The cooking liquid, a fragrant tomato-seafood broth, is rich and flavorful, so be sure to serve the seafood and couscous doused with plenty of it—the couscous will soak much of it up.