Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: Easy
Servings: 4 people

Ingredients

For the couscous:

• 300 g of couscous
• 500 ml of vegetable broth or hot water
• Saffron (one packet)
• Fresh fennel fronds to taste
• 50 g of raisins
• 50 g of pine nuts
• 2 garlic cloves
• 1 spring onion
• 100 g of Delicius Anchovies from Canale di Sicilia

For the crostini:

• 4 slices of whole grain bread
• Extra virgin olive oil to taste
• Salt
• Ground chili pepper
• 2 tablespoons of tomato paste

Instructions

1. Prepare the couscous: Bring the vegetable broth to a boil and dissolve the saffron in it. Place the couscous in a bowl and cover it with the same amount of hot broth. Cover with a clean kitchen towel and let it rest for about 10 minutes, until the couscous has absorbed all the liquid.
2. In the meantime, finely chop the garlic and spring onion. In a skillet, heat some oil and sauté for a few minutes. Then add the chopped anchovies and sauté, followed by the raisins and pine nuts, allowing them to flavor for another couple of minutes.
3. Once the resting time is up, fluff the couscous with a fork, add it to the sauté, and mix well. Also, add the finely chopped fresh fennel and stir-fry for a couple of minutes.
4. Prepare the crostini: Cut the bread into small slices and then into cubes, and place them on a baking tray. In a small bowl, mix some olive oil, salt, ground chili pepper, and tomato paste, and brush the mixture onto the bread cubes. Bake the crostini in a preheated oven at 180°C for about 10-15 minutes, until golden and crispy. Drain the remaining anchovies from the oil and set them aside.
5. Assemble the dish: Distribute the prepared couscous in a large serving bowl and garnish with whole fillets of Delicius Anchovies from the Channel of Sicily. Decorate with the freshly baked crostini, a few fennel fronds, and serve warm.

Delicius

Anchovies

Couscous

Recipe

Sicily