CousCous Bowl

Designed by Astrid Luglio and Ester Bianchi, the CousCous Bowl Collection is inspired by the Italian tradition of ‘scarpetta’ (dipping your bread). The universal gesture is very close to the heart of everyone who has enjoyed a delicious plate of pasta and after indulged in mopping up the tasty sauce left on the plate.

Each of the six porcelain-enameled, metal dishes contains a playful composition of sauce stains, food scans, and table gestures. The abstract designs of the CousCous bowl set represent six diverse regions in Italy and their unique, traditional recipes, all telling an inviting story about the Italian food culture. 

Topped with seafood and served with an intensely rich fish stock seasoned with cinnamon, bay leaves, and almonds, the 'Couscous alla Trapanese' is one of Sicily’s most famous and tasty dishes - a celebration of the union between the Arab and Sicilian cultures and traditions. Today the special couscous is enjoyed by foodies all around the world.

• Material: Porcelain enamel, aluminum
• Dimensions: Diameter 20cm, Height 7.5cm
• Dishwasher safe
• Not suitable for microwave

Couscous alla Trapanese Recipe by Kristy Mucci

• 17 ounces boxed couscous
• 2 bay leaves
• 1 cinnamon stick
• 10 garlic cloves, smashed (plus 2, unpeeled)
• 2 onions, chopped (plus 1, halved)
• 1/4 cup extra-virgin olive oil
• 2 large stalks celery, chopped
• 1 small bunch parsley, left whole, with a small amount reserved and chopped for garnish
• 1/2 cup sliced almonds
• 1 pound fresh tomatoes, peeled
• 4 cups water
• 1/2 pound large head-on shrimp, heads and bodies separated
• 2 pounds mixed fish and shellfish, such as red snapper, sea bass, calamari, and mussels
• Red pepper flakes, to taste
• Salt and pepper, to taste
• Lemon, for garnish, if desired

Directions:

• Cook the couscous along with the bay leaves, cinnamon, 2 cloves of unpeeled garlic, and 1 halved onion, according to package instructions. Once cooked, remove the bay leaves, cinnamon, garlic, and onion, and set aside.
• While the couscous is steaming, make the fish stock: In a large pot, warm the olive oil over medium-high heat. Add the chopped onions and smashed garlic cloves, cook until soft, about 3 minutes.
• Add the sliced almonds and peeled tomatoes, cook until the tomato starts to soften, about 3 to 5 minutes. Add water, red pepper, salt, pepper, and the shrimp heads and bodies, and bring to a boil.
• Reduce the heat to a simmer and cook until the tomatoes completely break down, about an hour. Add the remaining fish and shellfish, and simmer until cooked through, about 10 minutes.
• Transfer the fish and shellfish to a separate dish. Strain the fish stock. Pour 3 tablespoons of fish stock over the couscous and let sit, covered, for one hour before serving.
• Serve the couscous topped with the cooked fish, garnished with chopped parsley and lemon, and with the strained fish stock on the side (for pouring over the entire dish, as desired).