My latest story, in the Jan/Feb edition of Saudi Aramco World, on the Arab influence on Sicilian food. Photographed by Tor Eigeland.
“The word couscous derives from the Maghrebi Arabic kuskusu, and the Sicilian cuscus has long existed in both folk memory and the kitchens of Sicily’s western Arab heartland. It is via the Maghreb, however, that couscous is flourishing again in Sicily, reintroduced by migrants from North and West Africa who have settled on the island during the last few decades. Sicilians have enthusiastically revived the dish, cooking it more often with fish than with meat (usually mutton), which would be more usual in the Maghreb.”
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