Spetsofai cooked with Thracian couscous and a little spicy bukovo offers us the ideal pleasure!
Materials for the spetsofai:
30 ml. extra virgin olive oil
1 Greek sausage, sliced
3 green bell peppers, cut into medium pieces
2 Florina peppers, cut into medium pieces
200 g crushed tomatoes
1 tsp. red sweet pepper
1/2 tsp. thyme or oregano
1/2 tsp. sweet paprika
pepper, freshly ground
salt
For the couscous
400 ml broth or water
200 g couscous
2 tbsp. extra virgin eolive oil
salt
Procedure
Step 1
Spetsofai: In a non-stick frying pan, sauté the sausage and peppers in olive oil over high heat. Add the tomatoes, red pepper, bell pepper, thyme, salt and pepper. Reduce the heat, bring to a boil and simmer until the sauce thickens.
Step 2
Couscous: Bring the water or broth to a boil. Once it starts to boil, add the couscous and salt. Once the couscous has absorbed the liquid and become crumbly, remove from heat and add the olive oil.
Step 3
Serve the couscous either by adding it to the spetsofai or alone with the spetsofai as a sauce.
Recipe by Funky Cook-Food Blogger.
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