Sicilian couscous with sardines, raisins and pine nuts

Ingredients

For 1 serving

• Couscous60 g
• Sardines150 g
• Raisins10 g
• Pine nuts8 g
• Fennel100 g
• Onion30 g
• Saffronto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts, fish, sulphites,

In season: March – June

Method

1. Clean the sardines: pull off the head, open the belly, remove the guts and backbone, rinse and cut into pieces. Soak the raisins in warm water for 5 minutes and squeeze them.
2. Bring the water for the couscous (about one and a half times its volume) to the boil with a pinch of salt and the saffron, pour it over the couscous in a bowl, cover and leave for 5 minutes.
3. Meanwhile peel the onion, wash the fennel and chop both finely, keeping the green fronds aside. Heat the oil in a frying pan over medium heat and soften them for 8 minutes, until soft and translucent.
4. Add the sardines, raisins and pine nuts and cook for 4 minutes, stirring, until the fish is opaque and breaks apart.
5. Fluff the couscous with a fork and stir it into the pan; adjust the salt and pepper, finish with the chopped fennel fronds and serve.