Kus-Kus In Palermo

I think it's the best restaurant in Sicily and the restaurant of my life. The Trapanese couscous served with fish broth and the marinated prawn fish soup were so delicious that I went there twice. There are many wine pairings and the staff is very friendly. I think I will miss you a lot.

Dinner with two appetizers, mussel soup (slightly salty), crunchy and well-garnished mixed bruschetta, two kus-kus, one meat and the other fish which we were unable to finish due to abundance, both were accompanied by broth, all tasty and well spiced.

I would recommend the meat and vegetable cous cous. The meat was well cooked the vegetables were good and the rice was also good.

Very good and plentiful kus kus, fast and convenient takeaway service, I get home and everything is still hot and ready to eat....

The best kus kus I have ever eaten!

Nice place, excellent couscous... you can eat good pizza. Fast service, and a welcoming environment..., you can even eat outside.

A beautiful evening, excellent food and pleasant company of the owner.

Good trapanese couscous but too salty for my taste. However, I tend to have too much salt. Service good. Restaurant out of the center so no need to make a detour. The coffee was cold.

Excellent for both quality and variety compared to typical tourist-catching restaurants. As a vegetarian I couldn't stand eating normal pasta anymore and here there is an excellent choice!

We arrived in Palermo late at night and began our gastronomic journey, choosing couscous as our glorious first meal. Couscous is a traditional North African dish that refers to small pasta shaped like millet. Because it is close to North Africa, it is also enjoyed in Sicily, and in the case of Sicilian couscous, fish is used as the base due to the geographical characteristics. Originally, lamb and beef were used as the base. I found a couscous store introduced in ‘Spoopa’, which gave me this knowledge, and there are two stores in Palermo. I went to the main store, but the store in the ‘Spoofa’ video is a branch branch and is a bit far from the city. I ordered the signature dish, Trapani-style fish couscous, and the price wasn't bad at 15 euros per person. The alcoholic beverages were mostly Sicilian wines, so I paired it with a bottle of Chardonnay. Couscous is served with the stew, and the stew is placed separately in a large pot, so you can scoop up a little bit and put it on the couscous. The stew contained shapeless pieces of fish, presumed to be sea bass. The fish flesh was removed and placed on top of the couscous. It was soaked in the stew and seasoned well, and the couscous was nicely mixed into the stew. First, I tried it without the stew on top. It looks like powder on the outside, but when I put the couscous in my mouth, I felt the coarse particles and a subtle savory taste reminiscent of bread crumbs. Because of the stew, the texture was like mixing rice into spicy stew. The stew also tasted like spicy stew, but the difference was that it wasn't spicy and had a strong tomato flavor. Still, it was spicy and contained the flavor of fish, so I wanted to drink it. Unfortunately, since I didn't have a spoon, I tried it on top of couscous, and it tasted even saltier, making it a good side dish to drink. Even though I kept adding stew, the couscous was so thick that the soup didn't sit well. The couscous tasted better than I expected, but it didn't fail. I think it's hard not to suit the taste of Koreans. I poured myself a glass of digestif that I received as a service and left in good spirits.