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In Trapani, we discovered something the Arabs brought to Sicily when they occupied the island more than a thousand years ago. This is couscous. Pino Maggiore, chef and owner of the trattoria Cantina Siciliana in the heart of Trapani's old ghetto, shows us how it's done. Trapani couscous is quite different from the more familiar North African version but, like pasta, no matter where it's made, it starts with hard durum wheat called semola or semolina.