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Spetsofai <\/strong>cooked with Thracian couscous and a little spicy bukovo offers us the ideal pleasure!<\/p>\n Materials for the spetsofai:<\/strong><\/p>\n 30 ml. extra virgin olive oil<\/strong> For the couscous<\/em><\/p>\n 400 ml broth or water Procedure<\/strong><\/p>\n Step 1<\/p>\n Spetsofai: In a non-stick frying pan, saut\u00e9 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.<\/p>\n Step 2<\/p>\n 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.<\/p>\n Step 3<\/p>\n Serve the couscous either by adding it to the spetsofai or alone with the spetsofai as a sauce.<\/p>\n Recipe by Funky Cook-Food Blogger<\/a>.<\/em><\/p>\n READ MORE: Goat with potatoes in the oven<\/strong>.<\/p>\n<\/div>\n
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<\/strong>
1\/2 tsp. sweet paprika
pepper, freshly ground
salt<\/p>\n
200 g couscous
2 tbsp. extra virgin eolive oil
salt<\/p>\n