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Shrimp and Couscous with Tomatoes and Toasted Almonds
The city of Trapani, Sicily, is closer to North Africa than it is to mainland Italy, so it’s no surprise that Trapanese cuisine is strongly influenced by Moorish flavors and ingredients. Couscous alla trapanese combines the couscous and spices of the Maghreb with seafood harvested from the waters off Trapani. Our simple one-pot rendition of the dish cooks shrimp and couscous at the same time, but does so gently, using the residual heat trapped in a covered pot. Flat-leaf parsley adds both grassy herbal flavor and bright color. You’ll need a full bunch to obtain the 1 cup finely chopped stems and leaves that’s sautéed with the aromatics and the ¼ cup roughly chopped leaves for garnish.
tablespoons extra-virgin olive oil, divided
cup sliced almonds
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